Title: Merguez Sausage
Categories: Sausage Lamb Moroccan
Yield: 4 Servings

1 1/2	lb	Ground lamb
1	ts	Paprika
1/2	ts	Dried hot red pepper flakes; crushed
1	tb	Olive oil
		Salt to taste
1/4	ts	Ground black pepper
1	ts	Ground cumin
2	ts	Finely minced garlic
1	tb	Corn oil

1. Put the lamb in a mixing bowl and add the ingredients up to and including the minced garlic. Blend the mixture thoroughly by hand. To test the sausage for seasoning, shape a small portion into a patty. Cook the patty in a lightly-oiled skillet and season to taste.

2. Shape the mixture into eight equal balls, then flatten each into a patty.

3. Heat the oil in a heavy skillet and add the patties. You may do this in two batches, depending on the skillet size. Cook the patties for 8 minutes, turning when necessary. Drain on paper towels.

Chicago Tribune, April 21, 1985 From: Linda Place Date: 04 Jan 97 Meal-Master Format Recipes (Mailing List) Ä

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