This was my first attempt at doing a 100% lamb sausage: using only lamb meat, fat, and casings. I've thought about doing this for a while, but lamb casings cost about twice as much as hog casings, so they're a little price-prohibitive. I'm not sure if it's because there's extra effort required to clean lamb casings, or if the fact that since they're so much smaller than hog casings, a small quantity of lamb casings requires the same amount of effort as twice the amount of hog casings.
That being said, these lamb casings were a joy to work with. It might be odd to be so excited over intestinal tubing, but these were very easy to fill, didn't burst easily, and had a delicious "snap" to them after being fried in a skillet. Each one plumped up to the size of a hot dog, so they were also very easy to portion out.
I chose a Merguez-style sausage, as I would be working with pure lamb fat. Lamb fat, like lamb, has a stronger flavor than pork, and many recipes recommend using pork fat to cut the lamb meat for a milder product. Merguez is a style of sausage from North Africa (Tunisia and Morocco), although equally found in French cuisine due to some cultural exchange during the Imperial expansion of France.