Merguez

Method

1. 1 Grind the lamb meat and fat in an eight-to-two-part ratio, grinding it once to retain the texture of the filling.
2. 2 Mix harissa, cumin, coriander seeds, cumin seeds, crushed garlic, chili powder, and coarse salt, then refrigerate for 12 hours.
3. 3 Stuff the mixture into small 2 cm sausage casings and tie them into 12 cm sections; merguez are always small and long for quick grilling.
4. 4 Pierce the peels all over with needles, then air dry them in the refrigerator for 2 hours until they shrink.
5. 5 Grill over charcoal for 10 minutes, turning regularly; the fat will drip onto the charcoal, creating smoke that cooks the crust.

With an appliance

• Oven 1 hr 40 min

  Replace step 5: Place the lamb on the middle rack of the oven at 230 degrees for 10 minutes, turning it once at minute 5 and placing a drip tray underneath. The oven ensures even cooking and requires less constant monitoring of the charcoal, resulting in a less smoky outer layer.