Merguez

Instructions

1. In a large mixing bowl, combine the ground lamb, harissa paste, olive oil, minced garlic, cumin, coriander, salt, cinnamon, smoked paprika, and cayenne pepper.
2. Mix the ingredients thoroughly using your hands or a wooden spoon until well combined.
3. Rinse the sheep casings under cold water to remove excess salt and soak them in a bowl of water for about 30 minutes.
4. Attach a sausage stuffer to a meat grinder or a stand mixer. Slide one end of the soaked casing onto the nozzle, leaving a few inches hanging over the end.
5. Tie a knot at the end of the casing and begin stuffing the meat mixture into the casing, being careful not to overfill to prevent bursting.
6. Twist the sausage into 4-5 inch links, making sure each link is secure.
7. Preheat a grill or a large skillet over medium-high heat. Lightly oil the grill grates or skillet.
8. Grill or pan-fry the sausages for about 10-12 minutes, turning occasionally, until they are browned and cooked through.
9. Remove the sausages from the heat and let them rest for a few minutes before serving.