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.