Note: A Harissa Paste may be substituted for the spice mixture.
To prepare Harissa paste, mix ingredients in a lidded jar. Shake vigorously, and before each use. The paste can be stored in a closed, non-reactive jar for months. The ingredients make about 3 tablespoons
Mix the sausage ingredients together. Wash your hands in cold water before kneading all ingredients until thoroughly mixed.
Firmly stuff the mixture into the prepared casings, tying off into 3-4 inch lengths. Prick each link in 2-3 places.
Fry over low heat, barbecue, or grill to taste.
You can store the sausages fresh for 2-3 days or freeze them for 2-3 months.
Sheep's Creek Farm Lamb Recipes page.
© 1998 Ronald Florence
Last modified: 09-Jan-2002 16:43:15 EST
© 1998 Ronald Florence Last modified: 09-Jan-2002 16:43:15 EST