Lamb Merguez

  • 2lbs local lamb shoulder
  • 3/4lbs local pork fat
  • 2 red peppers roasted and peeled
  • 2 green onions, chopped
  • 2 gr. Cumin
  • 2 gr. Coriander seed
  • 5 gr. Paprika
  • 5 gr. Harissa paste
  • 12 gr. Salt
  • 3 whole bulbs garlic roasted and peeled
  • 1  bunch parsley chopped
  • 1 bunch cilantro chopped
  • 10 gr fresh oregano chopped
  • zest of 3 lemons
  • 100 ml red wine
  • 100 gr ice

Cut lamb and fat into 2 inch cubes and put them in a large bowl on ice. Toast and grind all spices. Add all ingredients into the bowl excluding the wine and ice. With your hands mix the meat and ingredients until everything is coated. Cover with saran wrap and refrigerate for one day. The next day make sure all your grinder parts are cold. Grind the meat through small die. Place the ground meat into freezer for 10 minutes. Then place the ice into the wine and start mixing it vigorously into the sausage. Make a small patty of the meat and place onto a pan and bake for 5 minutes to test for seasoning. Once your seasoning is adjusted to your liking, stuff the cold meat into the sausage stuffer using 22/24 sheep casings. Make your links.