• 1½ lbs pork butt or boneless shoulder
• 1½ boneless lamb leg
• 1¼ oz kosher salt
• 0.13 oz dextrose
• ½ tsp pink salt (nitrite)
• 0.07 oz Quatre Epices* (4 Spice Mix*)
• 1.2 oz harissa paste
• 4 cloves crushed garlic
• 0.06 oz crushed red pepper flakes
• 2 oz red wine
• pork (hog) casings
• 1 oz ice water

4 Spice Mix*

• 8 tbsp black peppercorns
• 2 tbsp ground cinnamon
• 2 tbsp cloves
• 3 tbsp ground nutmeg

1. Dice lamb & pork into ¼" pieces into a stainless steel bowl over another stainless steel bowl of ice to keep cool
2. Rinse & soak casings in cold water (best to do one day ahead)
3. Measure the dry spices, garlic and harissa paste into a separate container
4. With a grinder set on medium die, grind meat into a chilled mixing bowl. With a paddle attachment, mix ground meat on low speed, slowly adding the rest of the ingredients
5. Attach one end of prepared casing to a sausage press and tie off the end. Fill casing tie off the end, pinch & twist to form individual sausages (alternate twisting directions)

Cooking Suggestions to Bake, Poach or Grill

1. Bake at 350º for 7-8 minutes
2. Poach in boiling water for 6-7 minutes
3. Grill on high heat 3-5 minutes on all sides