Remove the meat with a slotted spoon and set it aside in a bowl. Step 5: Remove the lid and continue cooking: add the water and the ½ chicken stock in the pan. Put a lid on the pan and cook for 5 minutes, stirring regularly. Sauté, stirring occasionally, until the merguez is evenly browned, about 5 minutes. This dish from chef Mourad Lahlou of Aziza in San Francisco is a fantastic way to solve the dilemma of feeding vegetarians and carnivores at the same table: People can choose to have the Moroccan-spiced lentils and butternut squash with or without merguez sausage, which is cooked separately. Put a tablespoon of oil in a heavy pan (I used cast iron) and set over medium-high heat. When the oils starts to shimmer, add the sliced merguez. During the onions cooking: cut the merguez into pieces using scissors. Step 4: When the onions begin to be translucent, add the merguez pieces and mix.