| 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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