Making Algerian Merguez at School

I made this batch a few terms back at school for Garde Manger class. Algerian style merguez is used at school for non-Algerian dishes as well. The chef at the school bistro incorporated merguez into a clam dish with a "spicy Portuguese" broth. The school cafe occasionally serves merguez sandwiches.

Comments

[Joshua]

that was some good sausage.....

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[Michael Greenberg]

As an amateur sausage maker, that merguez is intriguing, unlike the (Moroccan Jewish) merguez I've seen and made. Is the meet mousselined or processed after grinding, or is it just double ground? Are you using all lamb? What spices are typical? Am I correct in thinking this is a poached sausage, rather like a hot dog? I understand you may not want to give away all of your sausage-y secrets, but I'm also interested in the general variety of merguez tradition.

Looks great!