• Moroccan Merquez Sausages With Orange Olive Salad

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    • 1 3/4 lb lamb meat trimmed of most fat
    • 1/2 lb lamb fat
    • 2 tsp salt
    • 1/2 tsp grnd anise
    • 1 1/2 tsp grnd cumin
    • 1/2 tsp grnd coriander
    • 2 tsp grnd sumac (optional)
    •     (available from specialty spice shops)
    • 2 3/4 Tbsp. Hungarian sweet paprika
    • 1/2 tsp cayenne
    • 1/2 x garlic clove finely chopped
    • 1/2 tsp oregano
    • 1/8 tsp cinnamon
    • 6 x feet sheep casing well rinsed
    •     (if making sausage links)
    • 4 x oranges segmented, and
    •     cut into large dice
    • 6 ounce oil-cured black olives roughly minced
    •     Several pinches cumin
    •     Several pinches cayenne
    •     Sprinkle rose water


    1. Grind cool lamb meat and fat finely using a meat grinder or possibly food processor. Mix well with remaining ingredients and stuff into sheep casings using a sausage stuffer.
    2. Link the sausages by spinning every other one till the sausages fill the casings firmly. The size of the links should be about 8 to 10 inches. (If you don't want to make links, you can also make small patties.) Cover with plastic wrap and leave in the refrigerator for 1 day.
    3. Grill over moderate heat till just cooked through. Serve warm with Orange Olive Salad.
    4. For the Orange Olive Salad: Combine all the ingredients and let marinate at room temperature for several hrs before serving.
    5. This recipe yields 4 to 6 servings (10 links or possibly 12 patties).

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