½ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
Seasoning Mix for Merguez-Style Lamb Sausage
Merguez is a North African sausage that is traditionally
made with lamb. To use lamb, substitute 710 grams (25
ounces) trimmed lamb shoulder plus 200 grams (7 ounces)
pork fat (belly or back fat) in place of the pork shoulder.
Harissa is a North African spice paste available in specialty
grocers or online. I use DEA brand, which is more vegetal
and less overtly spicy than some. Merguez is traditionally
stuffed into slender lamb casings, but it works great as a
free-form sausage.