Title: Grilled Moroccan Lamb Sausage (Merguez)
Categories: Sausage Lamb Moroccan Bbq
Yield: 4 Servings

1 1/3	lb	Lean lamb, ground with
2/3	lb	Lamb, pork or beef fat
2	tb	Water
1 1/2	tb	Minced garlic
2	tb	Chopped fresh cilantro
2	tb	Chopped fresh parsley
2	tb	Paprika
1 1/2	ts	Ground cumin
1 1/2	ts	Ground coriander
1 1/4	ts	Cinnamon
3/4	ts	Cayenne pepper
1 1/4	ts	Salt
1/2	ts	Freshly ground pepper
2		Feet hog casing
2	tb	Olive oil; optional
1	lg	Green pepper; optional
2	md	Onions; optional

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 or broiler.

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

Star-Tribune Newspaper of the Twin Cities Mpls.-St. Paul, June 27, 1990 From: Linda Place Date: 04 Jan 97 Meal-Master Format Recipes (Mailing List) Ä

previous

next