The sausages are wonderful with the intense dark-red condiment harissa as well as the charmoula that accompanies the halibut skewers. Almost any sausages can be used in this recipe; spicy lamb merguez are especially tasty.
1 large red onion, cut into 3/4-inch wedges, layers separated
Mint Yogurt Sauce
Light a grill or preheat the broiler. In a large saucepan of boiling water, cook the sausages over moderate heat just until firm, 2 to 3 minutes. Drain and let cool slightly. Slice each sausage diagonally into 4 equal pieces.
Divide the sausages and peppers and thread them onto 10 long bamboo skewers with 1 or 2 onion pieces each, alternating the ingredients and beginning and ending with the sausage. Arrange the skewers on a large platter and brush with 1/4 cup of the <em>harissa</em>.
Grill the skewers over a medium-hot fire or broil for about 8 minutes, until the sausage is cooked through and the peppers and onion are tender and slightly charred. Serve with bowls of the remaining <em>harissa</em> and the Mint Yogurt Sauce.
The uncooked skewers can be refrigerated overnight.