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.
Light a fire in a charcoal grill. (You may also use an oiled grill pan heated over medium-high heat.)
In a large bowl, combine all the ingredients except the casings. Stuff into casings, if using, and tie off into 3-inch lengths. Prick with a fork to release the fat. Or, form the mixture into patties. Grill until cooked through but juicy.
© 2002 Joyce Goldstein. All rights reserved.