Homemade merguez

Method
Prep:1hr  ›  Extra time:1hr  ›  Ready in:2hr 

1. Remove the bone from the lamb shoulder, then cut the lamb into cubes.
2. Pass the lamb through a chilled meat mincer fitted with a medium plate.
3. Combine the lamb, harissa and salt. Mix till thoroughly combined. Cover and chill for at least 1 hour, or up to overnight.
4. Soak the casing in cold water for about 30 minutes. Place the wide end of a small sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing to remove excess salt.
5. Using the small sausage stuffing funnel attachment, place the lamb casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
6. Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
7. Using a metal skewer, poke 2 to 3 small holes in each sausage to allow air to escape during cooking.
8. Cook as desired or chill in the fridge up to 3 days, or freeze for up to 3 months.

Taste test

For best results, set aside 1 to 2 tablespoons of the sausage mixture just before chilling in step 3. Form the mixture into a little ball, flatten slightly, then cook in a frying pan till no longer pink in the centre. Taste and adjust seasonings, if necessary.