How do you cook merguez sausages?

Whenever I cook merguez sausages (sauté in pan for 2 minutes on each side until brown all over), they come out chewier than I would like. Is that just how merguez is? Am I cooking it too long? Should just stick to browning one side? Because merguez is red in color, I find it difficult to know when it's cooked, so perhaps I've been erring on the side of cooking too long?



Nancy June 5, 2019
See Clifford A. Wright recipe for these....he's a reliable source on middle eastern cooking and recommends either boiling or combination of boiling and grilling.
Maybe one or both of those methods will give you better results.
Nancy June 5, 2019
Link to the Wright recipe
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