Merguez

• 2 ½ pounds ground lamb, beef, or a mixture
• 3 cloves garlic, minced
• 1

The meat for merguez should not be too lean. It needs fat if it is to remain juicy. Merguez is usually broiled or grilled. Tunisians add the minced cloves of almost a head of garlic and use fewer spices. Lamb casing may be ordered from your butcher. Wash well and run water through the casings. If not using casing, form into patties.