Grilled Moroccan Lamb Sausage

Recipe Ingredients

1 1/3 lbs	605g / 21oz	Lean lamb - ground with
2/3 lb	302g / 10oz	Lamb - pork or beef fat
2 tablespoons	30ml	Water
1 1/2 tablespoons	22ml	Minced garlic
2 tablespoons	30ml	Chopped fresh cilantro
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Paprika
1 1/2 teaspoons	7.5ml	Ground cumin
1 1/2 teaspoons	7.5ml	Ground coriander
1 1/4 teaspoons	6.3ml	Cinnamon
3/4 teaspoon	3.8ml	Cayenne pepper
1 1/4 teaspoons	6.3ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
2		Feet hog casing
2 tablespoons	30ml	Olive oil - optional
1 tablespoon	15ml	Green pepper - optional (large)
2 tablespoons	30ml	Onions - 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

Source:
Margaret Fraser

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