The June Charcutepalooza challenge was to make a poultry sausage. I went contrarian and made a chicken sausage, a type of sausage I never, ever eat. The result? A light, moderately spiced and delicious chicken sausage.
The challenge was grinding meat and then making either Mexican chorizo or Merguez sausage. I just recently came into possession of some lovely locally-raised lamb, so there was no question about what I was going to make: Merguez.