Merguez 4 pounds pork or lamb, diced 1 pound pork fat back, diced 2 peppers, roasted ¼ cup red wine* ¼ cup ice water 3 tablespoons salt, kosher 2 tablespoons garlic, minced 2 tablespoons paprika 2 tablespoons oregano 2 teaspoons sugar, granulated 1 teaspoon chili flakes 1 teaspoon black pepper 1. Combine all ingredients except wine and water and use ‘basic grind method’ to prepare sausage. 2. Using meat grinder attachment on stand mixer, grind through small die. 3. Place in mixing bowl, and using paddle attachment paddle add wine and ice water. 4. The finished product can be shaped into patties or used as crumbles. Cook and enjoy! *In the Food Lab, we found kombucha is also a delicious option. Tip: Use the grease left in the pan to fry some eggs!

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