Recipe: Spicy Merguez Sausage

For our Bastille Day celebration this year, our Culinary Director Missy Corey wanted to create a varied menu that would celebrate summer and include farm-fresh food. This year she created a merguez — a spicy lamb sausage — to add to our table, and wanted to share this easy-to-create recipe. The yield depends on the size of sausages created.

4 lb. lamb shoulder

4 lb. pork shoulder

1/4 lb. fat back

3 oz. salt

3 tsp. sugar

2 tsp. chili flake

2 Tbsp. garlic granules

2 tsp. black pepper

1/4 c. Spanish paprika

1/4 c. oregano

3/4 c. red wine

2 Tbsp. Harissa

Cube meat and marinate in spices overnight. Next day, grind and stuff into sausage casings.

Grill and enjoy on a crisp baguette with dijon mustard.

This merguez recipe paired really well with Elder Hall, a cider from our Blenders Guild line of ciders created exclusively with some of America's top culinary masters. The funkiness and richness of the lamb is a good strong match for the Elder Hall.