Grilled Moroccan Lamb Sausage (Merguez)

Title:
Grilled Moroccan Lamb Sausage (Merguez)

Yield:
4 Servings

Categories:
Sausage,
Lamb,
Moroccan,
Meats




Ingredients:





 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