Grilled Moroccan Lamb Sausage (Merguez)

Grilled Moroccan Lamb Sausage (Merguez)

Yield: 4 Servings

1 1/3 lb lean lamb,ground with

2/3 lb lamb,pork or beef fat

2 T  water

1 1/2 T  garlic,Minced

2 T  fresh cilantro,Chopped

2 T  fresh parsley,Chopped

2 T  paprika

1 1/2 t  cumin,Ground

1 1/2 t  coriander,Ground

1 1/4 t  cinnamon

3/4 t  cayenne pepper

1 1/4 t  salt

1/2 t  pepper,Freshly Ground

2 feet hog casing

2 T  olive oil,optional

1 lg green pepper,optional

2 md onions,optional

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.