| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Lamb, Meats, Moroccan, Sausage | 4 | Servings |
INGREDIENTS
| 1 1/3 | lb | Lean lamb, ground with |
| 2/3 | lb | Lamb, pork or beef fat |
| 2 | T | Water |
| 1 1/2 | T | Minced garlic |
| 2 | T | Chopped fresh cilantro |
| 2 | T | Chopped fresh parsley |
| 2 | T | Paprika |
| 1 1/2 | t | Ground cumin |
| 1 1/2 | t | Ground coriander |
| 1 1/4 | t | Cinnamon |
| 3/4 | t | Cayenne pepper |
| 1 1/4 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| 2 | Feet hog casing | |
| 2 | T | Olive oil, optional |
| 1 | Green pepper, optional | |
| 2 | Onions, optional |
INSTRUCTIONS
1990 Combine all ingredients except the olive oil and the three optional items in a large bowl and mix well. If making sausages, use the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make eight 4-inch links. Or shape into eight 3-inch-long lozenges, slightly fatter in the middle, formed around metal skewers or into 8 patties. Preheat grill or broiler. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or broil 3 to 4 minutes on each side until cooked through. For lozenges, brush with oil and cook 3 to 4 minutes on each side. For patties, brush with oil and grill 4 to 5 minutes on each side or saute over high heat. If desired, sausages may be threaded on skewers alternately with green pepper pieces and onion quarters before grilling. Makes 4 servings. This recipe was adapted from "The Mediterranean Kitchen" by Joyce Goldstein Star-Tribune Newspaper of the Twin Cities Mpls.-St. Paul, June 27,
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