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    You are in: Home / Recipes / Merguez Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Zeldaz's Note:

    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.

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    Serves: 4



    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

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    Nutritional Facts for Merguez

    Serving Size: 1 (273 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 663.8
    Calories from Fat 486
    Total Fat 54.0 g
    Saturated Fat 23.2 g
    Cholesterol 165.8 mg
    Sodium 866.8 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 2.2 g
    Sugars 0.4 g
    Protein 38.6 g

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