Traditionally, you make merguez sausage using lamb but other types of red meat would work as well, although they’d lack the real-deal flavor of that tradition. One day I’m going make this as patty for a merguez burger or straight-up ground for a merguez-based chili. These spicy sausages are usually grilled and eaten alongside couscous.
- 3 pounds lean lamb, trimmed
- 1 tablespoon salt
- 1 1/2 tablespoons cumin
- 2 teaspoons coarse ground black pepper
- 1/4 cup paprika
- 1 1/2 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1/2 cup pomegranate juice
- 1 1/2 tablespoons minced garlic
- 1 teaspoon dry ginger
- 1 teaspoon thyme leaves
- Natural or vegetable casings
- Grind the lamb once through the medium (1/8-inch) plate of a meat grinder.
- In a large bowl, mix together all remaining ingredients and add the meat, using your fingers to combine.
- Attach the stuffing horn to your grinder and prepare the casings. Grind the mixture through the 1/8-inch plate again, through the stuffing horn and into the casings. Twist and tie the sausages into 5-inch lengths.