Use this step-by-step recipe to make your own good quality lamb sausages flavoured with harissa paste.
11 people made this
Makes: 20 sausages
1 kg bone-in lamb shoulder
450g harissa paste (or to taste)
1 tablespoon salt
Directions Preparation:1hour › Extra time:1hour chilling › Ready in:2hours
Dice the lamb shoulder into small cubes, discarding the bone. Pass the lamb through a meat grinder fitted with a medium plate (or a food processor with a meat grinder attachment).
In a bowl, combine the lamb, harissa and salt then mix until well combined. Cover and chill at least an hour, or overnight.
Soak the sheep casing in cold water for 30 minutes, then run cold water through it to remove any excess salt.
Attach the small sausage stuffer attachment to the meat grinder and place the sheep casing over the tube. Pass the meat mixture through the funnel until it starts to come out the tip. At this point tie the casing into a knot over the end.
Continue passing the meat mixture through the funnel, supporting the sausage with your other hand. When all the meat has been used, tie off the other end of the casing with a knot.
Twist the casing at regular intervals to create sausage links, alternating the direction of twisting.
Using a sharp metal skewer, poke 2-3 small holes in each sausage to allow air to escape when cooking.
Cook as desired. You can also refrigerate the merguez up to 3 days, or freeze up to 3 months.