Merguez

• 1 1/2 pounds fatty ground lamb, not too finely ground
• 1 tablespoon minced garlic
• 2 teaspoons ground cumin
• 2 teaspoons sweet Hungarian paprika
• Scant 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons kosher salt
• 1/4 cup water

1. Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended.
2. Leave in bulk and shape as directed in individual recipes or stuff into sheep casing.
3. Cover and refrigerate for at least 1 hour, or preferably overnight, to firm and blend the flavors.
4. Saute or grill, or cook as directed in individual recipes.
5. (The uncooked sausage will keep in the refrigerator for up to 5 days, or in the freezer for up to 2 weeks.)

ground lamb, garlic, ground cumin, sweet hungarian paprika, cayenne pepper, ground cinnamon, ground coriander, freshly ground black pepper, kosher salt, water

Taken from www.epicurious.com/recipes/food/views/merguez-389522 (may not work)