Merguez Lamb Sausage

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Ingredients

1 Tbsp. Trade East Restaurant Grind Black Pepper
2 tsp. Trade East Ground Cayenne Pepper
10 lb. Halperns’ Ground Lamb, thawed
1 c. GFS Tomato Paste
1/4 c. Chopped Garlic
1/4 c. Trade East Sea Salt
1/4 c. Trade East Paprika
2 Tbsp. Trade East Ground Turmeric
2 Tbsp. Trade East Whole Fennel Seed, ground to powder
2 Tbsp. Trade East Curry Powder
2 Tbsp. Trade East Granulated Onion
1 1/2 Tbsp. Trade East Ground Cumin
1 Tbsp. Trade East Ground Cinnamon

Recipe Preparation

Wash hands.

1. Place all ingredients in the chilled stainless-steel bowl of an electric mixer fitted with a chilled paddle attachment. Mix on low speed until blended. Be careful not to overmix.

2. Spread out in two chilled stainless-steel hotel pans. Cover and refrigerate for 24 hours. CCP: Refrigerate at 41°F or below.

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