Grilled moroccan lamb sausage (merguez)

Yield: 4 Servings

Measure Ingredient
1⅓ pounds Lean lamb, ground with
⅔ pounds Lamb, pork or beef fat
2 tablespoons Water
1½ tablespoon Minced garlic
2 tablespoons Chopped fresh cilantro
2 tablespoons Chopped fresh parsley
2 tablespoons Paprika
1½ teaspoon Ground cumin
1½ teaspoon Ground coriander
1¼ teaspoon Cinnamon
¾ teaspoon Cayenne pepper
1¼ teaspoon Salt
½ teaspoon Freshly ground pepper
2 Feet hog casing
2 tablespoons Olive oil; optional
1 large Green pepper; optional
2 mediums 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

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