| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Antony’s, Morocco | 1 | servings | |
INGREDIENTS
| 1 1/4 | lb | Fatty lamb; (shoulder), cut into |
| ; cubes | ||
| 4 | Garlic cloves; minced | |
| 1 | tb | Paprika |
| 1 | ts | Cumin |
| 1/2 | ts | Harissa |
| 1/2 | ts | Cloves |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| Salt and freshly ground pepper | ||
| 3 | tb | Fresh coriander; chopped |
| 1 | tb | Fresh parsley; chopped |
| 1 | ts | Fresh thyme; chopped |
| Water; to bind | ||
| Sausage casings | ||
| 2 | tb | Olive oil |
INSTRUCTIONS
Place the lamb and garlic in a food processor, and mix until mixed well together. Add the paprika, cumin, harissa, cloves, cinnamon, nutmeg, 11/2 teaspoons of salt and 1 teaspoon of pepper. Process together until well mixed. Add the coriander, parsley, thyme and a little water and pulse several times. If you have a sausage attachment on your electric mixer, stuff the sausages, twisting and tying at 3 inch intervals. Place on a sheet pan in the refrigerator for 24 hours. Brush the sausages with olive oil and grill on a barbecue or under a hot grill, turning until brown. Serve hot. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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