French-Algerian Merguez Frites

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1. 1Step 1: Toast cumin, coriander, and fennel seeds briefly, cool, and then grind in a mortar and pestle or spice grinder.
2. 2Step 2: Mix meat, salt, spices, and herbs together and chill overnight.
3. 3Step 3: Spread meat mixture on 2-3 cookie sheets, cover in foil, and place in freezer for 1.5 hours or so, until firm but not frozen. Chill meat grinder components as well.
4. 4Step 4: Keeping cold as you work, grind the meat mixture through a fine die, 3/16" or <5mm.
5. 5Step 5: Stuff into lamb casings and twist off into 8" lengths. Do not overstuff.