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.
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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.
