Robert Phalen

Merguez Sausage

Chef Logue's Merguez was the heart of his chick pea soup
with house cured olives.

20 lbs lamb shoulder (or goat), butchered and cubed
110g kosher salt
55 g white pepper, ground
¼ cup nutmeg, grated
65 g raz el hanout
35 g sumac
25 g cayenne
20 g caraway, gound
60 g cumin, ground
170 g garlic, finely chopped
80 g fresh oregano, finely chopped
140 g harissa paste
16 oz olive oil
16 oz tomato paste
1 ½ cup stock or water
natural lamb casings

1. Mix all the ingredients besides the lamb in a blender and blend until a paste. Mix the meat with the paste and let sit overnight in the cooler.
2. Grind through either dye you desire, large for rustic, finer for putting in casings.
3. Test a patty after grinding for seasoning and adjust as needed with salt only.
Note: Use natural lamb casings for this sausage only, nothing large.