Name: Merguez Sausage
Ingredients: 1 1/2 lb Ground lamb; 1 ts Paprika; 1/2 ts Dried hot red pepper flakes; crushed; 1 tb Olive oil; Salt to taste; 1/4 ts Ground black pepper; 1 ts Ground cumin; 2 ts Finely minced garlic; 1 tb Corn oil

We are not going to simply wake up one morning and discover that we suddenly hate what we used to love. The things of this world will never appear as “dung” when viewed in and of themselves. They will smell good and taste good and feel good and bring satisfaction and we will treasure and value them and fight for them and work for them and find every excuse imaginable to get them at any and all cost; they will retain their magnetic appeal and allure and power until they are set against the surpassing value and beauty of Christ Jesus.

Sam Storms

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

INGREDIENTS

1 1/2	lb	Ground lamb
1	ts	Paprika
1/2	ts	Dried hot red pepper flakes; crushed
1	tb	Olive oil
		Salt to taste
1/4	ts	Ground black pepper
1	ts	Ground cumin
2	ts	Finely minced garlic
1	tb	Corn oil

INSTRUCTIONS

1. Put the lamb in a mixing bowl and add the ingredients up to and
including the minced garlic. Blend the mixture thoroughly by hand. To test
the sausage for seasoning, shape a small portion into a patty. Cook the
patty in a lightly-oiled skillet and season to taste.
2. Shape the mixture into eight equal balls, then flatten each into a
patty.
3. Heat the oil in a heavy skillet and add the patties. You may do this in
two batches, depending on the skillet size. Cook the patties for 8 minutes,
turning when necessary. Drain on paper towels.
Chicago Tribune, April 21, 1985

A Message from our Provider:

“This is the day the Lord has made! Be glad!”