Recipe by zeldaz51
Spicy red Moroccan lamb sausages for the grill. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. Don't skimp on the fat, or they will be dry when cooked.
- 2 lbs ground lamb (1/3 of the weight in fat)
- 2 tablespoons water
- 1 1⁄2 tablespoons minced garlic
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons paprika
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄4 teaspoons cinnamon
- 3⁄4 teaspoon cayenne (or to taste)
- 1 1⁄4 teaspoons salt (or to taste)
- 2 feet hog casings (optional)
- olive oil for cooking sausage
Directions See How It's Made
- Combine all ingredients except casings and olive oil in a mixing bowl and mix well with your hands.Fry a small amount as a test and adjust seasonings to taste. It should be somewhat hot and the cinnamon should be balanced by the herbs.
- Using the sausage stuffing attachment of a stand mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. Alternatively, shape into 3-inch lozenges, slightly fatter in the middle, formed around metal skewers, or simply into small patties.
- Heat the grill or broiler. If the sausages are in casings, prick them with a fork 2 to 3 times and brush with oil. Grill or broil them 3-4 minutes each side until cooked through. For lozenges or patties, brush with a little oil and grill about 3 minutes each side, or saute the patties in a little oil over high heat.