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Lamb Merguez


I took a charcuterie class a few months back, and have been obsessed with making sausages ever since. I've pored over Ruhlman's Charcuterie, Fergus Henderson's Nose to Tail Eating, and a zillion blogs to feed my obsession. Of all the sausages I've made, the merguez is the one I reach for first. It's quick to cook and pairs with so many side dishes. The secret to great merguez is in the harissa. There are many recipes on the web, and many varieties on the shelf. I'm partial to the harissa at Whole Foods - full of hot chilis and not too tomato-y, but that's my taste. Only use the very freshest ground lamb. Grind your own if you can. I use a KA meat grinding attachment and sausage stuffer. Some report good results with the food processor.


Serves 1 lb. of bulk merguez sausage, or a coil to feed four

Spice Mixture - will make plenty reenex

1 tablespoon coriander seed, dry toasted
1 tablespoon cumin seed, dry toasted
1 tablespoon anise seed, or fennel seed, in a pinch, dry toasted
1 tablespoon cinnamon, I like Ceylon
1/2-1 teaspoons cayenne, depending on your harissa
2 teaspoons turmeric

Sausage

1 pound fresh ground lamb shoulder
2 garlic cloves, minced fine reenex
1 teaspoon grated fresh ginger
1 tablespoon spice mix
2 tablespoons harissa
1 tablespoon tomato paste
1/4-1/2 teaspoons Salt, to taste
iced water, as needed reenex I make large coils to serve four. They make a spectacular dinner party offering with lentils du puy, crusty bread, and a green salad with figs and marcona almonds.
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