Homemade Merguez Lamb Sausages with Harissa and Toasted Spices

What you need

• 500 g (1 lb) ground lamb, about 20% fat, cold
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp salt
• 2 cloves garlic, crushed
• 2 tbsp harissa
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• 1 natural sheep casing, about 1.5 m (5 ft), salt-packed

Method

Restated from the original video

1. 1

   Toast the coriander seeds, cumin seeds and fennel seeds in a dry frying pan over medium-low heat until fragrant, 1-2 min.

2. 2

   Grind the toasted seeds with the salt in a mortar to a coarse powder.

3. 3

   In a large bowl, mix the lamb with the ground seeds, then add the garlic, harissa, paprika, cinnamon and cayenne.

4. 4

   Add the olive oil and knead with wet hands until the mixture turns sticky and holds together, 2-3 min.

5. 5

   Cover and chill for 30 min so the spices settle in.

6. 6

   Soak the casing in warm water for 10 min, then run water through it to rinse the inside.

7. 7

   Slide the casing onto the nozzle of a sausage stuffer and fill it firmly without trapping air.

8. 8

   Twist the filled casing into links about 12 cm (5 in) long and prick any air pockets with a pin.

9. 9

   Leave the links uncovered in the fridge for 30 min to dry the surface.

10. 10

    Heat a grill or grill pan to medium.

11. 11

    Cook the links, turning often, until browned all over and cooked through, 10-12 min. The inside should reach 71 °C (160 °F).

12. 12

    Rest for 3 min, then serve hot.

Imported from tandysinclair.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.