Merguez Sausage

Merguez Sausage

Yields 5 pounds. Recipe is courtesy of Mario Batali.

1 tbl. cumin seeds

1 tbl. coriander seeds

1 tbl. fennel seeds

4 lbs. lamb shoulder, run through coarse grinding plate 10mm

1 lb. pork belly, run through medium grinding plate 4.5mm

1/4 cup fresh cilantro, finely chopped

10 garlic cloves, minced

3 tbls. kosher salt

2 tbls. sweet pimiento

2 tbls. cayenne pepper

Olive oil, for cooking

1. In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer still-warm spices to a spice grinder and grind into powder.

2. In a large bowl, combine all ingredients (except olive oil) and mix well. Form lamb mixture into 1/2-inch-thick, 4-inch-long cigars or stuff into lamb casings and chill overnight.

3. Brush sausages with oil and cook them on a grill until browned and cooked through.