Maghreb lamb sausage
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Fatty lamb; (shoulder), cut into |
| ; cubes | ||
| 4 | Garlic cloves; minced | |
| 1 | tablespoon | Paprika |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Harissa |
| ½ | teaspoon | Cloves |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| Salt and freshly ground pepper | ||
| 3 | tablespoons | Fresh coriander; chopped |
| 1 | tablespoon | Fresh parsley; chopped |
| 1 | teaspoon | Fresh thyme; chopped |
| Water; to bind | ||
| Sausage casings | ||
| 2 | tablespoons | Olive oil |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.