GRALEHOUSE LAMB MERGUEZ SAUSAGE
Steps:
- For the lamb merguez: In a bowl, mix together the lamb belly and pork shoulder, paprika, curing salt, salt, harissa, cinnamon, coriander, cumin, cilantro, mint, garlic and onion
- Feed the mixture through a meat grinder fitted with the larger grinder blade.
- Form into 5 1/2-ounce balls and flatten into tight 5-inch round patties.
- Vacuum seal in bags.
- Cook in the immersion circulator at 145 degrees F for 1 hour (or place the patties on baking sheets and cook for 18 minutes at 425 degrees F).
- Brown the sausage in a lightly oiled frying pan.
- Serve with Gralehouse grits.
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