Merguez

Mix ground lamb and beef with harissa, paprika, cumin, fennel, garlic, salt, and pepper. Combine very thoroughly.

Refrigerate the mixture for thirty minutes to allow flavors to meld and the meat to firm up for stuffing.

Soak lamb casings in warm water with vinegar for twenty minutes, then rinse thoroughly inside and outside.

Stuff the seasoned meat mixture into the casings, twisting into links about twelve centimeters long each.

Grill merguez over medium-high charcoal for eight to ten minutes, turning frequently until cooked through and charred.

Serve hot off the grill with crusty bread, harissa, and a simple salad of tomatoes, onions, and fresh herbs.