Merguez Lamb Sausage
To use lamb, substitute 710 grams (25 ounces) trimmed lamb shoulder plus 200 grams (7 ounces) pork fat (belly or back fat) in place of the pork shoulder. Harissa is a North African spice paste available in specialty grocers or online. I use DEA brand, which is more vegetal and less overtly spicy than some. Merguez is traditionally stuffed into slender lamb casings, but it works great as a free-form sausage.
NOTE: Sumac is the ground dried berries of a flowering plant indigenous to Africa and North America; it has a tart, lemony flavor.
Ingredients
Meat
- 25oz lamb
- 7oz pork fat (pork belly or back fat)
Seasoning
- 3 medium cloves garlic, minced or grated on a Microplane (about 1 tablespoon)
- 3 to 4 tablespoons harissa (or more, depending on how spicy you like it)
- 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano
- 2 teaspoons fennel seeds
- 1 tablespoon sumac (optional; see Note above)
- 1 teaspoon freshly ground black pepper
Method
- Use Base Sausage instructions, substituting the specified meat ingredients.