You can make these with minced (ground) kid if you prefer but, as with this method, keeping everything as cold as possible is important.
Makes about 2.2kg/5lb (35–40 sausages)
4 garlic cloves, crushed
2 tablespoons salt
1 tablespoon hot paprika (not smoked)
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2kg/4½lb boneless kid shoulder, cut into strips 8cm/3in long
50ml/3½ tablespoons red wine vinegar, chilled
70g/2¼oz harissa
about 4m/13ft sheep casings
Combine the garlic, salt and spices, rub into the meat and refrigerate for 15 minutes. Mix in the vinegar, harissa and 50ml/3½ tablespoons of water and put the mixture in the freezer until very firm, about 30 minutes. Chill the mixer bowl and meat mincer parts in the freezer too.
Set up the mincer with the coarse plate and mince the chilled meat, adding any remaining liquid from the bowl to the minced meat. Put the minced mixture back in the freezer to keep it as close to 0°C/32°F as possible. Then use clean hands or the paddle of a mixer to beat the meat for about 50 seconds, until a sticky mass forms; be careful not to let the meat get too warm.
Form a small sausage ball to test for seasoning, and put the rest of the mixture in the fridge. Fry the ball, then taste and adjust the seasonings if necessary, and keep the mixture chilled for up to 3 hours.
Soak the casings in warm water for 30 minutes then drain. Working over the sink, gently run warm water through each casing, looking for any spots that leak – cut out those portions. Place the sausage stuffing equipment in the freezer for 15 minutes.
Set up the sausage stuffer and add the meat mixture. Slip all but 6cm/2½in of the casing onto the tube, leaving the trailing end untied. Start cranking the sausage stuffer very slowly until the meat emerges from the tube. Now tie a knot at the trailing end of the casing. Slowly crank the sausage mix into the casing, using your free hand to regulate how tightly the sausage is packed; make sure you don’t overstuff the casing. When the casing is nearly stuffed, tie off the end.
Starting at one end, pinch off the first link by pinching your fingers around the sausage to separate the filling about 15cm/6in along. Then roll the link toward you 3 to 5 times, creating a twist in the casing. Move down 15cm/6in to form the next link, rolling 3 to 5 times in the opposite direction (this prevents unravelling). If the casing splits, remove the stuffing near the split and tie the casing closed before proceeding. Repeat with the remaining casings and sausage.
Hang the sausages on wooden or metal racks over 2 roasting pans, making sure not to crowd them so that air can circulate around them. Let the sausages hang to dry for 1–2 hours, then wrap in butcher’s paper and refrigerate overnight before cooking or freezing.