Merguez Recipe - Los Angeles Times

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