Merguez

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Los Angeles Times

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Ingredients

4 pounds boneless lamb shoulder, diced into 1/2 -inch pieces

1 pound pork back fat, diced into 1/2 -inch pieces

3 tablespoons kosher salt

2 teaspoons sugar

1 teaspoon hot red pepper flakes

2 tablespoons minced garlic

1 1/2 cups diced roasted red peppers

1 1/2 teaspoons freshly ground black pepper

2 tablespoons Spanish paprika

2 tablespoons minced fresh oregano

1/4 cup dry red wine, chilled

1/4 cup ice water

About 20 feet prepared sheep casings

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