Lamb Merguez Sausage
Downsized from Video - Makes 3 lbs
Will keep in the refrigerator 3-4 days & can also be kept in the freezer.
Ingredients
- 1½ lbs pork butt or boneless shoulder
- 1½ boneless lamb leg
- 1¼ oz kosher salt
- 0.13 oz dextrose
- ½ tsp pink salt (nitrite)
- 0.07 oz Quatre Epices* (4 Spice Mix*)
- 1.2 oz harissa paste
- 4 cloves crushed garlic
- 0.06 oz crushed red pepper flakes
- 2 oz red wine
- pork (hog) casings
- 1 oz ice water
4 Spice Mix*
- 8 tbsp black peppercorns
- 2 tbsp ground cinnamon
- 2 tbsp cloves
- 3 tbsp ground nutmeg
How-to
- Dice lamb & pork into ¼" pieces into a stainless steel bowl over another stainless steel bowl of ice to keep cool
- Rinse & soak casings in cold water (best to do one day ahead)
- Measure the dry spices, garlic and harissa paste into a separate container
- With a grinder set on medium die, grind meat into a chilled mixing bowl. With a paddle attachment, mix ground meat on low speed, slowly adding the rest of the ingredients
- Attach one end of prepared casing to a sausage press and tie off the end. Fill casing tie off the end, pinch & twist to form individual sausages (alternate twisting directions)
Cooking Suggestions to Bake, Poach or Grill
- Bake at 350º for 7-8 minutes
- Poach in boiling water for 6-7 minutes
- Grill on high heat 3-5 minutes on all sides