4 Serves
70 Mins
Using a serrated knife, slice the baguette lengthwise and hollow out some of the soft interior to create a cavity for the filling.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
78 mg / 1,250 mgPotassium
230 mg / 4,700 mgSodium
148 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Finely dice the onion and bell peppers using a chef's knife.
Heat olive oil in a frying pan over medium heat. Add the merguez sausage and cook until browned and cooked through, then remove and set aside.
In the same pan, sauté the onions and peppers until softened. Stir in the harissa paste and season with salt and pepper.
Stuff the hollowed baguette with the cooked merguez sausage and the sautéed vegetable mixture. Place in the oven to toast until the bread is crisp.
30
g20
g36
g
French
French