This earthy, spicy Merguez sausage originates from North Africa but is also quite popular in France. Turn the head up or down by adjusting the amount of Harissa. Cook these sausages over coals to bring their natural smokiness forward.
20 lbs Lamb/Mutton foreshoulder, shoulder, neck, breast meat, ground
120 g Salt
6 Tbsp Smoked Paprika
3 Tbsp Montana Mex Mild Chile Seasoning
5 tsp Ground Black Pepper
10 Tbsp Fennel Seed
6 Tbsp Cumin
6 Tbsp Coriander
10 tsp Cinnamon
5 tsp Montana Mex Jalapeño Seasoning
4 tsp Ground Nutmeg
1/2 Cup Olive Oil
42 Cloves Garlic, finely chopped
2 Cups Fresh Mint
4 Cups Fresh Cilantro
24 - 30 Tbsp Harissa (OPTIONAL)
In a medium skillet combine dry seasoning ingredients (salt through nutmeg) with 1/2 cup Olive Oil and place over medium/medium-high heat until aroma & color intensifies.
Add garlic, mint, cilantro, and harissa and stir to mix.
Stir seasonings into ground lamb until just well combined, then let the meat sit in a cool place for about 2 hours.
Package and freeze loose, or stuff into casings (will need approx. 40 ft) before freezing.