Frank’s Lamb Merguez Sausage with Spring Garlic

  • 1 ½ pounds ground lamb
  • ½ cup plus 2 Tbsp Kosher salt
  • ½ cup plus 3 Tbsp white sugar
  • 4 ½ tsp ground black pepper
  • 4 ½ tsp crushed red pepper flakes
  • 3 Tbsp finely chopped spring garlic
  • 1/3 bunch parsley, chopped
  • 1/3 bunch mint, chopped
  • 1/3 bunch thyme, leaves picked and chopped

In a large bowl combine all the ingredients.  Using your hands, mix the meat together with all the other ingredients until the mixture is even.  It is important to work swiftly and not to over mix the meat, this will insure that the fat does not start to render into the meat.  Form the sausage mixture into patties, or load it into a sausage stuffer to be made into links.

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