Merguez (North African Lamb Sausage)

From the Matthew Amster-Burton collection

Introduction

This recipe was adapted from Charcuterie, by Michael Ruhlman and Brian Polcyn. Read more about homemade sausage in Matthew Amster-Burton’s column “Patty cake.”

Ingredients

Steps

1. Combine all ingredients except the wine and water and stir well.
2. Grind the mixture through the small plate of a meat grinder into a cold bowl. Add the wine and water and stir well to distribute, until the sausage looks sticky rather than loose.
3. Sauté a small patty and taste for seasonings, and add additional salt, pepper, sage, or paprika as necessary. If freezing, do so immediately; otherwise keep in the refrigerator up to 24 hours.

This content is from the Matthew Amster-Burton collection.