• 8 cloves garlic , brunoised
• 3 shallots , brunoised
• 2 tablespoons cumin seed , ground and toasted
• 1 tablespoon fennel seed , ground and toasted
• 4 tablespoons kosher salt
• 1 teaspoon smoked paprika
• 1/4 bunch rosemary , chopped
• 1/4 bunch cilantro , chopped
• 3 tablespoons olive oil
• 3 pounds lamb shoulder
• 1 pound lamb leg
• 1 pound pork fat
• 1 pound lamb fat
• Juice and zest of 2 oranges
• 1/4 cup currants
• 1 cup red wine (preferably Shiraz)
• 1/2 tablespoon ground cinnamon
• 2 tablespoons grain mustard
• 4 ounces sausage casing or 1 pound caul fat (both available at a local butcher)

In a saute pan, toast the garlic, shallots, spices and herbs in olive oil. Place meat in a stainless steel bowl and add the oil mixture to the bowl. Add pork and lamb fat, orange juice and zest, currants, red wine, ground cinnamon and grain mustard and allow to sit and marinate, covered in the refrigerator for 4 hours.

Grind marinated meat through a medium die on the meat grinder. Let the meat go through once, then send it through again on the fine die setting.

To taste test, sear a small patty to ensure seasoning is correct. Using sausage stuffer, fill casings or caul fat with lamb mixture. Pan-sear sausages until brown and serve with a favorite savory condiment or relish, such as marinated figs.