Merguez Sausage "Ultimate Guide: Crafting Homemade Lamb Sausage from Scratch!"

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Making merguez sausage from lamb shoulder with harissa spices involves several steps, but the result is well worth the effort. Here's a general description of the process:

Ingredients:
7-8 pounds of lamb shoulder, trimmed of excess fat and cut into small cubes
4-5 tablespoons of harissa spice mix (adjust according to your spice preference)
Natural sausage sheep casings

Instructions:
Prepare the Lamb: Ensure that the lamb shoulder is trimmed of any large pieces of fat and cut into small cubes. It's important to maintain a good ratio of lean meat to fat for a juicy sausage..
Prepare the Sausage Casings
If you're using natural sausage casings, rinse them thoroughly under cold water to remove any salt or brine. Soak them in water forfeit hours or over night to soften them.
Grind the Meat: take the lamb cubes out of the refrigerator and pass it through a meat grinder fitted with a medium-sized grinding plate. If you don't have a meat grinder, you can ask your butcher to grind the meat for you.
Form the Sausages: If using sausage casings, carefully slide them onto the sausage stuffer attachment of your meat grinder or onto a sausage stuffing machine. Stuff the lamb mixture into the casings, leaving a little room at the ends to tie them off. Twist the sausages at regular intervals to form links, about 6 inches long.
Cook or Store: At this point, your merguez sausages are ready to be cooked or stored. You can grill, pan-fry, or bake them until they're cooked through and have a nice browned exterior. Alternatively, you can refrigerate or freeze the uncooked sausages for later use.
Serve: Once cooked, serve the merguez sausages hot with your favorite accompaniments, such as couscous, roasted vegetables, or a fresh salad. Enjoy the spicy, flavorful goodness!
Making merguez sausage at home allows you to customize the spice level and quality of ingredients to your liking, resulting in a delicious and unique sausage that's perfect for any occasion.