I finally answer my own question!

Here is a really good recipe for merguez

500g of lamb (boneless shoulder)

500g pork (boneless shoulder)

18g salt

20paprika

2 garlic clove mashed with olive oil

2 teaspoon cayenne

1 teaspoon of each cumin and coriender seeds grounded

1/2 teaspoon peppercorn grounded

lamb guts

Ground the meat then mix with the herbs. Fill the guts with the meat. Jam the sausages with a clean needle. It keep 2-3 days in the frig or freeze really well.