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Grilled Moroccan Lamb Sausage

Cuisine: Moroccan
Type: Lamb, Meat
Serves: 4 people

Recipe Ingredients

1 1/3 lbs 605g / 21ozLean lamb - ground with
2/3 lb 302g / 10ozLamb - pork or beef fat
2 tablespoons 30mlWater
1 1/2 tablespoons 22mlMinced garlic
2 tablespoons 30mlChopped fresh cilantro
2 tablespoons 30mlChopped fresh parsley
2 tablespoons 30mlPaprika
1 1/2 teaspoons 7.5mlGround cumin
1 1/2 teaspoons 7.5mlGround coriander
1 1/4 teaspoons 6.3mlCinnamon
3/4 teaspoon 3.8mlCayenne pepper
1 1/4 teaspoons 6.3mlSalt
1/2 teaspoon 2.5mlFreshly ground pepper
2   Feet hog casing
2 tablespoons 30mlOlive oil - optional
1 tablespoon 15mlGreen pepper - optional (large)
2 tablespoons 30mlOnions - optional (medium)

Recipe Instructions

Combine all ingredients except the olive oil and the three optional items in a large bowl and mix well. If making sausages, use the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make eight 4-inch links. Or shape into eight 3-inch-long lozenges, slightly fatter in the middle, formed around metal skewers or into 8 patties.

Preheat grill.

If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil.

Grill 3 to 4 minutes on each side until cooked through. For lozenges, brush with oil and cook 3 to 4 minutes on each side. For patties, brush with oil and grill 4 to 5 minutes on each side or sautee over high heat.

If desired, sausages may be threaded on skewers alternately with green pepper pieces and onion quarters before grilling. Makes 4 servings.

This recipe was adapted from "The Mediterranean Kitchen" by Joyce Goldstein

Margaret Fraser


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