Merguez Sausage Merguez Sausage Mario Batali Nov. 07, 2012 Comments 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.