Grilled Merguez with Charred Onion and Harissa Butter

Ingredients

• 2 lbs Finnsheep merguez coil
• 3 red onions, cut in thick rounds
• Melted ghee
• Harissa butter: 6 tbsp soft butter, 2 tbsp harissa, zest of 1 lemon, pinch of salt
• Flatbreads, to serve

Method

1. 1

   Build a two-zone fire. Merguez casings are delicate — start the coil on the cool side for 8 minutes so it heats through without splitting.

2. 2

   Brush the onion rounds with melted ghee and char them over the hot side until blackened at the edges and soft in the middle.

3. 3

   Move the sausages over the coals for the last 3–4 minutes, just for color.

4. 4

   Warm the flatbreads on the grill, spread with harissa butter, and pile on the sausage and onions.