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  • Grilled Moroccan Lamb Sausage (Merguez)

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    Grilled Moroccan Lamb Sausage (Merguez)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/3 lb Lean lamb, grnd with
    • 2/3 lb Lamb, pork or possibly beef fat
    • 2 Tbsp. Water
    • 1 1/2 Tbsp. Chopped garlic
    • 2 Tbsp. Minced fresh cilantro
    • 2 Tbsp. Minced fresh parsley
    • 2 Tbsp. Paprika
    • 1 1/2 tsp Grnd cumin
    • 1 1/2 tsp Grnd coriander
    • 1 1/4 tsp Cinnamon
    • 3/4 tsp Cayenne pepper
    • 1 1/4 tsp Salt
    • 1/2 tsp Freshly grnd pepper
    • 2 x Feet hog casing
    • 2 Tbsp. Extra virgin olive oil, optional
    • 1 lrg Green pepper, optional
    • 2 med Onions, optional

    Directions

    1. Combine all ingredients except the extra virgin 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 mix and twist and tie to make eight 4-inch links. Or possibly shape into eight 3-inch-long lozenges, slightly fatter in the middle, formed around metal skewers or possibly into 8 patties.
    2. Preheat grill or possibly broiler.
    3. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or possibly broil 3 to 4 min on each side till cooked through.
    4. For lozenges, brush with oil and cook 3 to 4 min on each side. For patties, brush with oil and grill 4 to 5 min on each side or possibly saute/fry over high heat.
    5. If you like, sausages may be threaded on skewers alternately with green pepper pcs and onion quarters before grilling.
    6. Makes 4 servings.

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