Merguez

Instructions

1. 1 Mix ground lamb and beef with harissa, paprika, cumin, fennel, garlic, salt, and pepper. Combine very thoroughly.
2. 2 Refrigerate the mixture for thirty minutes to allow flavors to meld and the meat to firm up for stuffing.
3. 3 Soak lamb casings in warm water with vinegar for twenty minutes, then rinse thoroughly inside and outside.
4. 4 Stuff the seasoned meat mixture into the casings, twisting into links about twelve centimeters long each.
5. 5 Grill merguez over medium-high charcoal for eight to ten minutes, turning frequently until cooked through and charred.
6. 6 Serve hot off the grill with crusty bread, harissa, and a simple salad of tomatoes, onions, and fresh herbs.