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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.