Grilled Moroccan Lamb Sausage

Course : Grilling
Serves: 4
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Ingredients:

1 1/3 pounds lean lamb -- ground with
2/3 pound lamb -- pork or beef fat
2 tablespoons water
1 1/2 tablespoons minced garlic
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/4 teaspoons cinnamon
3/4 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
2 feet hog casing
2 tablespoons olive oil -- optional
1 large green pepper -- optional
2 medium onions -- optional
 

Preparation / Directions:

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. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill 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 sauté‚ over high heat. If desired, sausages may be threaded on skewers alternately with green pepper pieces and onion quarters before grilling. Makes 4 servings. This recipe was adapted from "The Mediterranean Kitchen" by Joyce Goldstein


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