Merguez (Algerian Kosher Lamb Sausage)

Merguez (Algerian Lamb Sausage)

2 lbs boneless kosher lamb, cut into 2 inch pieces
4 ounces kosher lamb, fat attached to the lamb kidney
12 cloves of garlic, peeled
1 teaspoon salt (to taste)
1 teaspoon black pepper
2 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sumac
1.5 tablespoon red hot chili powder
2 tablespoons sweet paprika
1 cup cold water
1 small lamb intestine casing

1) Grind the lamb, fat from the lamb kidney (do not add the kidney) and garlic. Add all the remaining ingredients, including the water, but not the casing. Test the by preparing a miniature patty and frying it in a pan. Adjust with salt and pepper.

2) Tie one end of the casing tightly to hold the filling. Fill the casing with the lamb mixture, twisting it around every 4 inches to make individual sausages.

3) Cook on a grill until brown and crisp. Serve warm.