Merguez Bricks

Ingredients

• 8 pieces Merguez (or spicy sausages) (cooked then cooled)
• 1 package (≈250 g) Brick pastry sheets (cut in half to form semi‑moons)
• 2 tbsp Olive oil (to brush the bricks before cooking)
• 1 pinch Salt (to taste (optional))

Instructions

1. Prepare the ingredients

   Gather the merguez, brick pastry sheets, olive oil and salt. Ensure the merguez are thawed if needed.

   Time: PT2M

2. Cook the merguez

   Heat a pan over medium‑high heat, prick the merguez with a fork and brown them for 8‑10 minutes, turning regularly until fully cooked and the fat has rendered.

   Time: PT10M

3. Cool the merguez

   Transfer the cooked merguez to a plate and let cool at room temperature or place in the refrigerator for 5 minutes.

   Time: PT5M

4. Cut the merguez

   Cut each merguez in half, or into three pieces depending on size, to obtain pieces about 5 cm long.

   Time: PT2M

5. Prepare the brick sheets

   Divide each brick sheet in two to form semi‑moons, handling gently to avoid tearing.

   Time: PT2M

6. Form the bricks

   Place a piece of merguez on the flat side of a half‑sheet, fold the edges to enclose the filling and roll into a cigar shape.

   Time: PT5M

7. Arrange and brush

   Place the bricks on a baking sheet lined with parchment paper and brush the tops with a drizzle of olive oil using a brush.

   Time: PT1M

8. Bake

   Bake in a pre‑heated oven at 200°C for 15 minutes, or until the bricks are golden and crispy. Turn halfway through if desired.

   Time: PT15M

   Temperature: 200°C

9. Rest and serve

   Remove the bricks from the oven, let rest for 2 minutes before eating to avoid burns.

   Time: PT2M

Nutrition Facts

Calories

240

Protein

10 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Merguez (or spicy sausages): spicy sausages, chorizo, vegetarian merguez
• Instead of Brick pastry sheets: phyllo dough
• Instead of Olive oil: sunflower oil, vegetable oil
• Instead of Salt: sea salt

Equipment Needed

• Frying pan
• Kitchen knife
• Cutting board
• Oven
• Baking sheet
• Parchment paper
• Cooking brush (optional)
• Bowl or plate

Critical Steps — Do Not Skip

• Cook the merguez until well browned and the fat rendered
• Properly seal the brick edges to prevent filling leaks
• Bake at 200°C until a golden color is achieved

Chef Tips from the Video

• For extra flavor, add a pinch of cumin or paprika to the filling before rolling
• Serve with a mint yogurt sauce to balance the heat

Troubleshooting

Storage

Refrigerator: Store the bricks in an airtight container 2‑3 days in the refrigerator

Freezer: Wrap individually and freeze up to 1 month; reheat in the oven at 180°C for 10 minutes

Room temperature: Consume within 2 hours, otherwise refrigerate

Make-Ahead Tips

• Cook the merguez ahead and keep refrigerated
• Assemble the bricks and freeze; bake directly from frozen, increasing cooking time by 5 minutes