Merguez sausage

3 # Lamb leg or shoulder

1# fatback

1T Paprika

5 clv  Garlic, minced

1.5t  caraway toasted and ground

1.5t  cumin, toasted and ground

1.5t  fennel, toasted and ground

2T extra virgin olive oil

3T Harissa

2T Salt

1T Black Pepper

Step 1.  Cute the fat back into small pieces and spread onto a large sheet pan. Quick freeze for about 10 minutes in a freezer until frosty.

Step 2. Grind meat once on large disk of a meat grinder and once on a medium disk of a meat grinder.

Step 3. Pull the fat back out from the freezer and grind once on a medium disk

Step 4. Combine ground meat and fat with remaining ingredients and mix thoroughly

Step 5. Spread mixture on a sheet pan and quick freeze in a freezer for about 15 minutes. This will help keep the meat cool and from getting to hot when stuffing. You don't want the fats to separate from the meat.

Step 6. Prepare casings by soaking and rinsing thoroughly

step 7. Attach extruder to the Meat grinder or sausage stuffer and stuff to desired length