Lamb Merguez

Spice Mixture - will make plenty

• 1 tablespoon coriander seed, dry toasted
• 1 tablespoon cumin seed, dry toasted
• 1 tablespoon anise seed, or fennel seed, in a pinch, dry toasted
• 1 tablespoon cinnamon, I like Ceylon
• 1/2-1 teaspoon cayenne, depending on your harissa
• 2 teaspoons turmeric

Sausage

• 1 pound fresh ground lamb shoulder
• 2 garlic cloves, minced fine
• 1 teaspoon grated fresh ginger
• 1 tablespoon spice mix
• 2 tablespoons harissa
• 1 tablespoon tomato paste
• 1/4-1/2 teaspoon Salt, to taste
• iced water, as needed

1. Combine the spice mix ingredients and grind fine using a spice grinder or a mortar and pestle. The extra can be stored in a glass jar.
2. Using a mixer, combine all the sausage ingredients. Add the ice water, a tablespoon at a time until the mixture is well combined. If you have ground the meat yourself, you probably won't need much ice water.
3. Form a little patty and cook it off, taste and adjust the seasoning as you see fit.
4. Cover and chill this mixture overnight if you can. This will help the flavors develop. If overnight is impossible, chill at least an hour.
5. Dip your hands in ice water as you form the sausage patties. Chill the patties again if you are not going to cook them right away. Grill the merguez coils for 10-12 minutes, total, turning once.
6. I make large coils to serve four. They make a spectacular dinner party offering with lentils du puy, crusty bread, and a green salad with figs and marcona almonds.