VIDEO: Merguez Sausage-Making That Won’t Make You Look Away

The legislative process may not be pretty, but we can’t get enough of this merguez-making video.

That old axiom avers that it’s best not to see laws or sausages being made. But while the legislative process may not be pretty, we can’t get enough of this merguez-making video.

That’s because the meat magic happens at Harlem Shambles.

At this upscale, uptown shop, profiled in our current issue, the selection of raised-right beef, pork, lamb and chicken is beyond impressive, chosen by a butcher who actually went farm to farm upstate to choose his pasture partners. One of the staff is usually either carving half a hog or piping ground, spiced meat into casings, which the writer’s friend kindly caught on video.

These young-but-old-school butchers produce an array of charcuterie including terrines, headcheese, souse and an outstanding pork pastrami. The merguez starring in this short starts as twice-ground lamb, anointed with harissa paste, then stuffed (prepared to be mesmerized), boiled and coiled.

Unlike laws, seeing this process will only make you crave merguez for dinner. But head to Harlem early. Co-owner Tim Forrester says when it comes to this sausage, they have trouble keeping up with demand.

Want to see another butchery video? Check out this short on the aptly named Happy Valley Slaughterhouse.

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Gabrielle Langholtz is the former editor of Edible Brooklyn and Edible Manhattan.