Grilled moroccan lamb sausage (merguez) Recipe

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Grilled moroccan lamb sausage (merguez)

Artist:	_	Yield:	4
Categories:	African, Grilled, Lamb & Mutton, Moroccan, Sausages	Rating:	0
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Ingredients:

1 1/3	lbs	Lean lamb, ground with
2/3	lbs	Lamb, pork or beef fat
2	tbsp	Water
1 1/2	tbsp	Minced garlic
2	tbsp	Chopped fresh cilantro
2	tbsp	Chopped fresh parsley
2	tbsp	Paprika
1 1/2	tsp	Ground cumin
1 1/2	tsp	Ground coriander
1 1/4	tsp	Cinnamon
3/4	tsp	Cayenne pepper
1 1/4	tsp	Salt
1/2	tsp	Freshly ground pepper
2		Feet hog casing
2	tbsp	Olive oil, optional
1	large	Green pepper, optional
2	med	Onions, optional

Procedures:

1	Combine all ingredients except the olive oil and the three optional items in a large bowl and mix well.
2	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.
3	Or shape into eight 3-inch-long lozenges, slightly fatter in the middle, formed around metal skewers or into 8 patties.
4	Preheat grill or broiler.
5	If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil.
6	Grill or broil 3 to 4 minutes on each side until cooked through.
7	For lozenges, brush with oil and cook 3 to 4 minutes on each side.
8	For patties, brush with oil and grill 4 to 5 minutes on each side or saute over high heat.
9	If desired, sausages may be threaded on skewers alternately with green pepper pieces and onion quarters before grilling.
10	Makes 4 servings.
11	This recipe was