This is my take on the spicy moroccan lamb sausage, merguez, which is usually made with lamb and beef or beef fat. No surprise, I substitute pork and bacon here. The addition of pork makes this sausage a bit juicier, and the bacon and smoked paprika add additional smoke. It’s one of my favorite sausages of all time. Merguez is not smoked, but nothing about this sausage is traditional. Serve with grilled pita, Thyme Tzatziki, and Bread and Butter Pickles.
In a medium-size pot over high heat, boil the wine until reduced by half, then let cool completely over an ice bath.
Put the bacon on a plate and freeze for 15 minutes before slicing to make it easier to cut. Transfer to a cutting board, stack several pieces on top of each other, and slice crosswise into pieces
Put the bacon, lamb, garlic, salt, phosphates, paprika, oregano, black pepper, chile flakes, roasted pepper, and cooled reduced wine in an extra-large bowl and mix with your hands until combined.
If you are planning to make patties and not links, divide the mixture into 16 equal portions (
If you plan to stuff your sausage, see the instructions.
Cook the sausage patties or links according to the instructions.
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