Recipe Sausage Merquez, just enough heat to wow your buds!

If I had to pick just one sausage that would be the last sausage I ever ate it would have to be Merquez or spicy lamb sausage. There is something about the Merquez Sausage that does so well with a good Syrah and a fresh baguette, many are turned away from making there own sausage thinking it is too difficult, well my friends I am here to tell you different.

3 lbs ground lamb
2 tbsp kosher salt or sea salt
1 tsp raw sugar
1 tsp red pepper flakes
2 tbsp garlic (fine chop)
3/4 cup roasted red pepper, diced
1 tsp fresh ground black pepper
1 tsp smoked spanish paprika
1 tsp fresh oregano (fine chop)

Combine all above ingredients in the bowl of a stand mixer with the paddle attachment on.  add 3 pounds ground lamb, mix until incorporated and add 1/8 cup dry red wine, chilled 1/8 cup water continue to mix until moist. If you do not have a mixer this can be achieved in a large bowl by hand. If you do not have a stuffing attachment for your mixer or meat grinder, feel free to make this into an unbelievably good patty rather than using casing as traditional sausage.
Enjoy!!