Grilled Moroccan Lamb Sausage -

Grilled Moroccan Lamb Sausage

Ingredients

1⅓ lb lean lamb, ground with ⅔ lb lamb, pork or beef fat
2 tablespoons water
1½ tablespoons garlic, minced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons paprika
1½ teaspoons cumin, ground
1½ teaspoons coriander, ground
1¼ teaspoons cinnamon
¾ teaspoon cayenne pepper
1¼ teaspoons salt
½ teaspoon pepper, freshly ground
2 feet hog casing
2 tablespoons olive oil, optional
1 large green pepper, optional
2 medium onions, optional

Details

Serves: 4

Method

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.

Related food category:

• Lamb