| 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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