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Merguez (North African Lamb Sausage)

From the Matthew Amster-Burton collection

Yield

1 lb.

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

	1	lb. boneless lamb shoulder, not trimmed of fat, cut into 1-inch cubes
	1½	tsp. kosher salt
	½	tsp. sugar
	½	tsp. crushed red pepper flakes
	2	tsp. minced garlic
	½	cup diced roasted red peppers (jarred are fine)
	½	tsp. ground black pepper
	2	tsp. smoked paprika
	2	tsp. minced fresh sage
	1	Tbsp. dry red wine
	1	Tbsp. water

Steps

Combine all ingredients except the wine and water and stir well.
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.
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.

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