Merguez sausage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground lamb |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Dried hot red pepper flakes; crushed |
| 1 | tablespoon | Olive oil |
| Salt to taste | ||
| ¼ | teaspoon | Ground black pepper |
| 1 | teaspoon | Ground cumin |
| 2 | teaspoons | Finely minced garlic |
| 1 | tablespoon | Corn oil |
Directions
1. Put the lamb in a mixing bowl and add the ingredients up to and including the minced garlic. Blend the mixture thoroughly by hand. To test the sausage for seasoning, shape a small portion into a patty.
Cook the patty in a lightly-oiled skillet and season to taste.
2. Shape the mixture into eight equal balls, then flatten each into a patty.
3. Heat the oil in a heavy skillet and add the patties. You may do this in two batches, depending on the skillet size. Cook the patties for 8 minutes, turning when necessary. Drain on paper towels.
Chicago Tribune, April 21, 1985