Learn more on our Terms of Use page. Kenji has a fantastic post all about this with the scientific proof to support it, so no need for me to go deeper into that. The next logical step would be stuffing your casings, but once the meat has been encased, fixing any errors would be next to impossible. While it was nice to have those collagen casing there were always ready to go and easy to feed onto the horn, they tore constantly and only became another point of frustration. And while I was making sausage before purchasing this book, they weren't actually good until after I bought it, read and reread it, and then made a crap load of sausage. To prep them, soak the salted casings in warm water for at least 30 minutes, then hold them open in a stream of running water to flush out the insides. Use cold… Once you confirm flavor is where you want it, only then is it time to proceed. In a large bowl, combine all ingredients except sausage casings (if using) in a large … Some HTML is OK: link, strong, em. Another tip that's seemingly simple, but does a lot to making sausage great, is giving it a good mix after being ground. Using paddle attachment of a standing mixer, mix on low speed for 1 minute. The choice of casing will also play a big role in overall sausage success. I currently use the LEM 5-pound vertical stuffer, a hand cranked device that gets meat into casings so easily that all fears of stuffing dissipated after a single use. It can grind five pounds of sausage pretty quickly, and adding on the large food tray provides a helpful touch of more space for meat waiting to travel down the feed tube. He brings that love for barbecue, grilling, and cooking to Serious Eats as a regular recipe contributor. Learn more on our Terms of Use page. The seasoning mixture was pungent with a strong spice, allowing it to stand up against the heavy flavor of the lamb shoulder. This stuff it pretty much white gold and is often my fat of choice because of its wide availability and neutral flavor. The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. So I thought this was as good a time as any to take a slightly deeper look into the world of sausage making, through the lens of the latest tasty link to come out of my kitchen—merguez, a North African lamb sausage. After years of avoiding it myself, I eventually learned that hardship and anxiety can be easily avoided, so long as you have the right tools for the job and a little practice under your belt. For almost all sausages I've made, a single pass through the small cutting die seems to suffice. I set out to give a little insight into why I develop my sausage recipes the way I do, and even transcribing what is probably the bare minimum of proper instruction, this still turned into quite the hefty post. My sausages were coming out just fine when adding the seasoning after processing, but when I started to toss the cubed meat in the spice mixtures before sending it through the grinder, I felt like the links were more evenly and thoroughly seasoned throughout. Cool down the smoked sausages – All smoked sausages need to be cooled to keep them “turgid” if that’s the word. Subscribe to our newsletter to get the latest recipes and tips! Have you cooked this recipe? Merguez, a North African lamb sausage, is a powerhouse of spicy and earthy flavor, making it one of the tastiest sausages around. Place lamb and fat in a large bowl. Place lamb and fat in a large bowl. But it turned out there was one important point I was missing that made all the difference—keeping the sausage ice cold. Unfortunately, this tends to be the single most feared part of sausage prep. Some HTML is OK: link, strong, em. We may earn a commission on purchases, as described in our affiliate policy. We reserve the right to delete off-topic or inflammatory comments. My first few attempts at sausage making ended sadly with links that had a crumbly and broken texture. Part of what makes sausage making so exciting is the endless possibilities of how to flavor your links. I did suffer the occasional burst and flare up as the fat exploded from the casing, but it was relatively rare. https://www.seriouseats.com/2013/08/homemade-merguez-sausage-recipe.html The fat and protein of sausage must stay bound together to result in a final juicy link with a smooth texture. A perfect accompaniment for turkey, mashed potatoes, and stuffing. Still, after working through about half the sausage with some issues, I got the hang of the lamb casing and finished the second half with comparative ease. Merguez, a North African lamb sausage, is a powerhouse of spicy and earthy flavor, making it one of the tastiest sausages around. We reserve the right to delete off-topic or inflammatory comments. We may earn a commission on purchases, as described in our affiliate policy. All products linked here have been independently selected by our editors. Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine. At this point, a lot of thought and work has gone into the sausage, so it'd be a shame if improper grilling technique made it all for naught. Light one chimney full of charcoal. Some comments may be held for manual review. This was another mistake I've long since overcome. The tome is devoted to the art of sausage making and meat curing, by Michael Ruhlman and Brian Polcyn. They require some additional help, and one great place to find it is in pork fatback. This North African sausage is popular street food in France, where they are grilled, and served with mustard in a split baguette, much like a hot dog. The outside gets brown and crisp around the same time that the inside reaches the ideal temperature of 155°F. If you see something not so nice, please, report an inappropriate comment. Hog casings are perfect for most sausages, but in the case of merguez I needed a smaller diameter casing, requiring me to turn to lamb. Grill over medium-high direct heat until sausage registers 155°F when an instant read thermometer is inserted in middle of link. This merguez happened to be one of my favorite sausage seasonings so far, combining spicy Moroccan harissa with earthy cumin and coriander, along with some fennel and paprika.