I right now have one cervelat and one Merguez in my kitchen grill. Plus a sliced onion "neutralized" by several spices on the stove. Everything will be ready in some 20 minutes. And the Harissa is ready to pepp up the Servelat.

bon apetit.

Merci Monsieur

You're grilling sausages for 20 minutes? Isn't that a bit long? Why don't you seal them off in a pan and then add a can of tomatoes, that onion, salt, chilli and olive oil and a cracked egg and simmer slowly until gooey and unctuous?

No, I was grilling the sausages for a total of 35 minutes, and salt and chilli (various sorts for curry) and some olive oil go with the onion.

The tomato part is included in course two, a small plate of Spaghetti, started right now. To the liquid I already added some olive oil, some pepper and some challat dagga plus some Muscat. I at the end will add the Bolognese sauce and the Harissa to make it nice

How strange. It says "English Forum" at the top, but I appear to have logged into Facebook