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This spicy bright red sausage is of Northern Africa descent, and very popular in France also. There are recipes in both the Kutas book and the "Charcuterie" book as well as the Len Poli and Wedliny Domowe websites.
I used a variation that included lamb shoulder, a bit of pork fat, roasted red bell pepper, fresh oregano, paprika, garlic, cumin, coriander, black pepper, and hot red pepper sauce. They are a small sausage 6" in length stuffed into a 24mm sheep casing.
You can see the great color from the paprika with chunks of the roasted peppers. They grilled up super nice, with tasty juice exploding with each bite. The flavor was very spicy, and does real well with the natural flavor of the lamb. I highly recommend the local sausageheads giving it a go.
I used a variation that included lamb shoulder, a bit of pork fat, roasted red bell pepper, fresh oregano, paprika, garlic, cumin, coriander, black pepper, and hot red pepper sauce. They are a small sausage 6" in length stuffed into a 24mm sheep casing.
You can see the great color from the paprika with chunks of the roasted peppers. They grilled up super nice, with tasty juice exploding with each bite. The flavor was very spicy, and does real well with the natural flavor of the lamb. I highly recommend the local sausageheads giving it a go.
Some on the grill n' a cold Natty! 
...Very nice.keith.....
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