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Grilled Moroccan Lamb Sausage (Merguez)



4 Servings
1 1/3 lb lean lamb,ground with
2/3 lb lamb,pork or beef fat
2 T water
1 1/2 T garlic,Minced
2 T fresh cilantro,Chopped
2 T fresh parsley,Chopped
2 T paprika
1 1/2 t cumin,Ground
1 1/2 t coriander,Ground
1 1/4 t cinnamon
3/4 t cayenne pepper
1 1/4 t salt
1/2 t pepper,Freshly Ground
2 feet hog casing
2 T olive oil,optional
1 lg green pepper,optional
2 md onions,optional


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 saute over high heat.
If desired, sausages may be threaded on skewers alternately with green pepper pieces and onion quarters before grilling. Makes 4 servings.













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