Grilled Moroccan Lamb Sausage (Merguez)

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 lg Green pepper; optional
  • 2 md Onions; optional

Preparation:

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 sauté over high heat.

If desired, sausages may be threaded on skewers alternately with green pepper pieces and onion quarters before grilling.

Servings: 4 Print This Page
lamb 1
lamb 2