Merguez Sausage

Instructions

1. 1

   Combine the harissa paste, minced garlic, cumin, smoked paprika, coriander, crushed fennel seeds, cinnamon, cayenne pepper, salt, and black pepper in a small bowl to create the spice mixture.

2. 2

   Place the ground lamb in a large chilled mixing bowl. Add the spice mixture and ice water. Using your hands or a stand mixer with paddle attachment, mix on low speed for 2-3 minutes until the spices are evenly distributed and the mixture becomes slightly tacky.

3. 3

   Cover the seasoned lamb mixture and refrigerate for at least 1 hour, or overnight, to allow the flavors to meld together.

4. 4

   Thread the soaked lamb casings onto a sausage stuffer. Fill the stuffer with the chilled meat mixture and stuff the casings, being careful not to overfill. Twist into 5-6 inch links, alternating directions with each twist.

5. 5

   Prick any air bubbles with a sterilized needle. Let the sausages rest uncovered in the refrigerator for at least 2 hours to dry the casings and set the links.

6. 6

   To cook, grill over medium-high heat for 4-5 minutes per side, or pan-fry in a cast iron skillet with a drizzle of olive oil over medium heat for 10-12 minutes, turning occasionally until cooked through and internal temperature reaches 160°F.