Smoked Merguez Recipe
1 Lb of lamb shoulder
3 Oz beef fat
1 Tbsp kosher salt
1 Tbsp salt
½ Tsp black pepper
¼ Tsp pepper flakes
2 Tsp garlic powder
2 Tsp paprika
1 Tsp dried oregano
1 Tbsp cold red wine
Bradley Flavor Bisquettes – Oak
Soak the lamb casing in fresh water for 30 minutes.
Grind the meat together coarsely.
Combine ground meat with seasonings and wine and mix together in a stand-mixer slowly, with the paddle attachment.
Place the meat mixture in the fridge while assembling the sausage stuffer.
Run fresh water through the casing.
Stuff sausage into the casing and tie off the end.
Twist into links and prick any air pockets with a sterilized pin.
Hang sausage in the smoker. Then turn on the smoker and raise the temperature slowly.
Smoke at 160°F with Oak Flavor Bisquettes for 2-4 hours, or until an internal temperature of 150°F is reached.
Recipe by: Lena Clayton