Yield: 1 servings
|1¼ pounds||Fatty lamb; (shoulder), cut into|
|\N \N||; cubes|
|4 \N||Garlic cloves; minced|
|\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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.