Harissa Lamb’duja
Paprika, Black Pepper, Harissa, Calabrian Chile, Red Wine
Charcutier Marcelo Argueta of Cochonneries | Brooklyn
Adapted by StarChefs | january 2023
INGREDIENTS:
Lamb’duja Sausage:
25 grams salt
2.5 grams pink curing salt #2
3 grams smoked paprika
30 grams black pepper
Bactoferm FRM-52, dissolved in 1 cup water
650 grams pork fat, diced and chilled
350 grams pounds lean lamb, diced and chilled
45 grams harissa
35 grams Calabrian chiles, stems removed
Red wine
Hog middle end cap casings
Butcher’s twine
To Assemble and Serve:
Toasted sourdough bread
Olive oil
Sea salt
METHOD:
For the Harissa Lamb’duja:
Prepare and chill a meat grinder and medium die. In a large bowl, combine salts, spices, starter culture, pork fat, and lamb meat. Mix to combine, or until meat is evenly seasoned. Pass meat mixture through the prepared grinder twice. Return meat to the bowl and mix in harissa, chile, and a splash of red wine. Using a sausage stuffer, stuff the meat mixture into the casings. Prick, truss, and hang sausages in a fermenting room for 24 hours, or until pH level reaches 5.2. Remove sausage from the fermenting room and hang in a dry chamber at 50°C and 75 percent relative humidity for at least 3 months.
To Assemble and Serve:
On a serving plate, place a slice of toasted sourdough bread. Spread desired amount of Harissa Lamb’duja onto the bread. Dress with olive oil, sea salt, and any other toppings of your choosing such as mussel conserva, boquerones, guindillas, or any pickled or fresh vegetable.
