Name: Grilled Moroccan Lamb Sausage (Merguez)
Ingredients: 1 1/3 lb Lean lamb, ground with; 2/3 lb Lamb, pork or beef fat; 2 tb Water; 1 1/2 tb Minced garlic; 2 tb Chopped fresh cilantro; 2 tb Chopped fresh parsley; 2 tb Paprika; 1 1/2 ts Ground cumin; 1 1/2 ts Ground coriander; 1 1/4 ts Cinnamon; 3/4 ts Cayenne pepper; 1 1/4 ts Salt; 1/2 ts Freshly ground pepper; 2 Feet hog casing; 2 tb Olive oil; optional; 1 lg Green pepper; optional; 2 md Onions; optional

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan	Sausage, Lamb, Moroccan, Meats	4	Servings

INGREDIENTS

1 1/3	lb	Lean lamb, ground with
2/3	lb	Lamb, pork or beef fat
2	tb	Water
1 1/2	tb	Minced garlic
2	tb	Chopped fresh cilantro
2	tb	Chopped fresh parsley
2	tb	Paprika
1 1/2	ts	Ground cumin
1 1/2	ts	Ground coriander
1 1/4	ts	Cinnamon
3/4	ts	Cayenne pepper
1 1/4	ts	Salt
1/2	ts	Freshly ground pepper
2		Feet hog casing
2	tb	Olive oil; optional
1	lg	Green pepper; optional
2	md	Onions; optional

INSTRUCTIONS

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, 1990

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