Maghreb lamb sausage

Yield: 1 servings

Measure Ingredient
1¼ pounds Fatty lamb; (shoulder), cut into
\N \N ; cubes
4 \N Garlic cloves; minced
1 tablespoon Paprika
1 teaspoon Cumin
½ teaspoon Harissa
½ teaspoon Cloves
½ teaspoon Cinnamon
½ teaspoon Nutmeg
\N \N Salt and freshly ground pepper
3 tablespoons Fresh coriander; chopped
1 tablespoon Fresh parsley; chopped
1 teaspoon Fresh thyme; chopped
\N \N Water; to bind
\N \N Sausage casings
2 tablespoons Olive oil

Place the lamb and garlic in a food processor, and mix until mixed well together. Add the paprika, cumin, harissa, cloves, cinnamon, nutmeg, 11/2 teaspoons of salt and 1 teaspoon of pepper. Process together until well mixed. Add the coriander, parsley, thyme and a little water and pulse several times.

If you have a sausage attachment on your electric mixer, stuff the sausages, twisting and tying at 3 inch intervals. Place on a sheet pan in the refrigerator for 24 hours.

Brush the sausages with olive oil and grill on a barbecue or under a hot grill, turning until brown. Serve hot.

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