Lamb Merguez Corndog with Green Apple Relish and Turmeric Mustard

For the Lamb Merguez: In the bowl of a stand mixer, combine lamb, pork fatback, onion, harissa, paprika, salt, garlic, caraway, cumin, coriander and paprika. Mix on medium-high speed with paddle attachment until ingredients are fully combined. Once ingredients are homogenous, slowly begin drizzling in ice water to create a fully emulsified force-meat mixture. Once mixture has become slightly paler in color, remove from mixing bowl; cook off a piece to  test for seasoning, adding more salt and harissa as needed. Refrigerate mixture for 30 minutes; stuff in lamb casings. On a resting rack lined with a sheet tray. refrigerate cased sausages overnight to form a pellicle. 

Smoke finished sausages for 30 minutes or until internal temperature reaches 130°F. (The remainder of the cook time will happen in the deep fryer.) 

Make a loose pancake or waffle batter; dredge sausages in batter. Deep fry at 350°F for 4 to 5 minutes, or until batter is fully set and crispy and internal temperature of sausages reaches 160°F. Serve with Green Apple Relish and Turmeric Mustard. 

For the Green Apple Relish: In a mixing bowl, combine apples, shallots and cucumber; coat with sugar and salt, mixing to coat. Let mixture sit for 15 minutes. Add lime zest and juice; mix thoroughly to combine; fold in chives. Transfer to a Cryovac bag; seal on high pressure in a vacuum sealer. After bag has flash marinated, open and season to taste with additional salt or lime juice as needed. 

For the Turmeric Mustard: In a blender, add turmeric, garlic, shallot, water and vinegar; blend until smooth. In the bowl of a food processor, add egg yolks, mustard and turmeric mixture; pulse slightly to combine. While machine is running, begin emulsifying oil into the mixture until a thick aioli is formed. Season to taste with salt and white pepper as needed. Transfer to squirt bottles for plating.