Algerian Lamb Sausage Merguez

Ingredients

• 2 lbs
• boneless lamb, cut into 2 inch pieces
• 2 lbs
• boneless lamb, cut into 2 inch pieces
• 4 ounces
• lamb, fat attached to the lamb kidney
• 4 ounces
• + 47 more ingredients
• • lamb, fat attached to the lamb kidney
  • 2 heads
  • garlic, about 12 cloves, peeled
  • 2 heads
  • garlic, about 12 cloves, peeled
  • 1 teaspoon
  • salt
  • (to taste)
  • 1 teaspoon
  • salt
  • (to taste)
  • 1 teaspoon
  • black pepper
  • 1 teaspoon
  • black pepper
  • 1 tablespoon
  • ground cumin
  • 1 tablespoon
  • ground cumin
  • 1 tablespoon
  • ground coriander
  • 1 tablespoon
  • ground coriander
  • 1 tablespoon
  • sumac
  • 1 tablespoon
  • sumac
  • 1 tablespoon
  • red
  • hot chili powder
  • 1 tablespoon
  • red
  • hot chili powder
  • 2 tablespoons
  • sweet paprika
  • 2 tablespoons
  • sweet paprika
  • 1 cup
  • cold water
  • 1 cup
  • cold water
  • 1 small
  • lamb intestine
  • casing
  • 1 small
  • lamb intestine
  • casing

1 Grind the lamb, fat from the lamb kidney (do not add the kidney) and garlic with the medium size holes of the grinder, ¼ inch in diameter. Add all the remaining ingredients, including the water, but not the casing. Test the mixture at this stage by preparing a miniature patty and frying it in a...

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