Ingredients — Merguez

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Lamb shoulder (with some fat), diced

800 g

Lamb or beef fat (if lamb is lean)

100 g

Garlic cloves, crushed

Harissa paste

2 tbsp

Sweet paprika

2 tbsp

Ground cumin

1 tbsp

Ground coriander

1 tsp

Fennel seeds, ground

1 tsp

Ground caraway

1 tsp

Cayenne pepper

1 tsp

Salt

2 tsp

Cold water

3 tbsp

Natural lamb sausage casings (optional)

as needed