Merguez Hot Dog
1 package of merguez sausages from La Bêlerie
8 hot dog buns
Bell Pepper Sauce
2 red bell peppers
1 English cucumber, diced
3 Italian tomatoes, diced
Juice of 1/2 lemon
1/4 cup of shallots (or green/ red onions)
1 tablespoon cumin seeds (or 1/2 tablespoon ground cumin)
1 teaspoon salt
Hummus or Baba Gannouj from the store.
Preheat the oven at 425 F. Cut the peppers in 2 and remove the seeds. Place on a baking sheet, skin side up, and bake for about 12 minutes. The skin should blacken and roast well. Remove from oven and let stand for 15 minutes. Coarsely remove the skin and cut the roasted peppers into fine julienne strips. Drizzle with oil and salt to taste.
Mix all ingredients for the vegetable salsa.
Cook merguez sausages according to package instructions.
Reheat the buns in the oven, pan or BBQ.
Top each bun with hummus or Baba Gannouj and add roasted peppers. Top with merguez sausage and finish with vegetable salsa.