Merguez Lamb Sausage with Harissa

Spicy lamb sausage, inspired by North African cuisine, is my go-to recipe in Provence for festive summertime parties beneath our verdant pergola. I love to serve it with an herb-laden couscous salad and generous servings of my spicy harissa and harissa yogurt sauce.

MAKES 18 HAND-ROLLED CIGARS OR PATTIES

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       EQUIPMENT: An electric spice mill; a baking sheet lined with baking parchment; a food processor.

        1 tablespoon fennel seeds

        2 teaspoons coriander seeds

        2 teaspoons cumin seeds

        3 plump, fresh garlic cloves, peeled, halved, green germ removed, and minced

        2 teaspoons fine sea salt

        1 teaspoon Spanish smoked hot paprika

        1 teaspoon cayenne pepper

        1 teaspoon Harissa, plus more for serving

        2 pounds (1 kg) lamb shoulder meat

        Sunflower oil, for cooking

        Harissa Yogurt Sauce, for serving

        Herbed Couscous Salad, for serving

1.     In a small skillet, toast the fennel, coriander, and cumin seeds over medium heat until they are fragrant, shaking the skillet to keep the seeds from burning, about 1 minute. Transfer to a plate to cool.

2.     In the spice mill, grind the seeds to a fine powder and transfer to a large bowl. Add the garlic, salt, paprika, cayenne pepper, and harissa and toss to blend.

3.     Cut the lamb into 1-inch (2.5 cm) cubes and place them in the bowl with the seasoning. Toss to evenly coat the meat.

4.     Spread the seasoned lamb in a single layer on the baking sheet. Cover with plastic wrap and freeze for at least 30 minutes, or until the edges of the meat are stiff but the centers are still pliable. (Freezing will help the food processor blade cut the meat cleanly rather than tearing or smearing it.)

5.     Place about a quarter of the lamb cubes in the food processor and process until the meat is coarsely ground, about 12 seconds. Transfer to a platter. Repeat with the remaining lamb.

6.     Wet your hands with cold water to prevent the meat from sticking. Roll about 1/4 cup (45 g) of the lamb mixture into a cylinder or cigar about 1 inch (2.5 cm) thick by 4 inches (10 cm) long, or form it into a small patty. Brush this sample sausage with oil. In a large, heavy-duty frying pan, cook the sample sausage over low heat, turning regularly, until the sausage is browned and cooked through, 3 to 4 minutes. Taste for seasoning and adjust in the remaining ground lamb as desired.

7.     Form the remaining lamb into cigars or patties as desired and cook as above. You should be able to make about 17 more cigars or patties. Serve with additional harissa and harissa yogurt sauce as a garnish, with the couscous salad alongside.

MAKE-AHEAD NOTE: The uncooked sausages can be stored in the refrigerator for up to 1 day before cooking, or frozen, uncooked, for up to 1 month. Thaw in the refrigerator before cooking.