Swine Spectator
is Blowin Smoke!
So Giant had boneless lamb roasts on clearance after New Years. I love lamb, my family? Not so much. I picked one up anyway.
So what to make? I have been following 2 Guys and a Cooler on YouTube for a while. It is the best sausage making channel I have found.
I found their recipe for Lamb Merguez sausage and thought it might adapt to meatballs for our latest Throwdown. They have a handy calculator on their website. Here is what I am going to make:
Merguez
Ingredients - Metric
2720 g lamb shoulder 70/30
43.52 g kosher salt
8.16 g black pepper
5.44 g cumin seed
5.44 g coriander powder
10.88 g smoked paprika
8.16 g cayenne powder
2.72 g all spice
13.6 g minced garlic
81.6 ml harissa sauce
163.2 ml water
I am going to mix up the spices tonight, cut the meat, mix, and marinate overnight. Tomorrow, I'll grind, ball, and cook.
Standby for updates...
So what to make? I have been following 2 Guys and a Cooler on YouTube for a while. It is the best sausage making channel I have found.
I found their recipe for Lamb Merguez sausage and thought it might adapt to meatballs for our latest Throwdown. They have a handy calculator on their website. Here is what I am going to make:
Merguez
Ingredients - Metric
2720 g lamb shoulder 70/30
43.52 g kosher salt
8.16 g black pepper
5.44 g cumin seed
5.44 g coriander powder
10.88 g smoked paprika
8.16 g cayenne powder
2.72 g all spice
13.6 g minced garlic
81.6 ml harissa sauce
163.2 ml water
I am going to mix up the spices tonight, cut the meat, mix, and marinate overnight. Tomorrow, I'll grind, ball, and cook.
Standby for updates...