I have to tell you, I'm having so much fun making sausage, I ran across a Merguez recipe on Len Poli's site and since it's one of the local favorites I thought I would give it a try. I was surprised to learn that it was made with lamb and when I saw a boneless lamb shoulder at the store..., well the rest is history.
908 g (2 lbs) lamb
2 Tbs Harissa paste (I used 1 Tbs this time next time I will up it to 1.5 Tbs)
16 g paprika
14 g salt
10 g onion, dried
5 g garlic, granulated
2 g peppercorns, black (I used 1/2 black & 1/2 tellicherry)
1.6 g coriander seed, ground
1.2 g coriander leaves, dried (I used 3 g fresh cilantro)
1 g cumin
0.5 g oregano
175 ml ice water
Cut lamb into 1 1/2-2 inch cubes and place in freezer until semi frozen.
Grind through a fine plate.
Thoroughly mix the salt with the ground lamb and place in fridge.
Grind the onion, peppercorns, coriander and oregano to a fine powder.
Add the ground spices to the ice water and add them with the remaining ingredients to the ground lamb.
Refrigerate the sausage or stuff into casings and refrigerate for 12 hours (I stuffed the sausage into the casings after 18 hours in the fridge).
2 lbs of Merguez, ...the advantage of having 2" tile is all of my sausages are 3 tiles long. LOL
I was pleasantly surprised with the test patty, the locally made Merguez is just hot without any taste, this wasn't very hot, but the spices came through just fine, I will be making more of this.
Thanks for looking at my Q-view.