MERGUEZ

By akselden

Ingredients

• 2 lb. spring lamb leg, deboned and cut into chunks
• 1/2 lb. pork fatback, cut into chunks
• 1 T. salt
• 1 tsp sugar
• 1/2 tsp crushed chili flakes
• 1 T. minced garlic
• 3/4 C. roasted red bell pepper, chopped
• 3/4 tsp ground black pepper
• 1 T. Spanish paprika
• 1 T. fresh oregano
• 2 T. chilled red wine
• 2 T. ice water
• 1 lamb casing (available from butcher)

Preparation

Step 1

Combine all ingredients except red wine, water and lamb casing. Cover and refrigerate overnight. Grind mixture through small die of meat grinder into bowl set in ice. Transfer to heavy-duty mixer with paddle attachment. Add wine and water, and mix until emulsified. Stuff into casing and twist into links.