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Grilled Moroccan Lamb Sausagelamb, sausage, moroccan 1 1/3 lb lean lamb, ground with 2/3 lb lamb, pork or beef fat 2 tablespoon water 1 1/2 tablespoon minced garlic 2 tablespoon chopped fresh cilantro 2 tablespoon chopped fresh parsley 2 tablespoon paprika 1 1/2 teaspoon ground cumin 1 1/2 teaspoon ground coriander 1 1/4 teaspoon cinnamon 3/4 teaspoon cayenne pepper 1 1/4 teaspoon salt 1/2 teaspoon freshly ground pepper 2 feet hog casing 2 tablespoon olive oil; optional 1 large green pepper; optional 2 medium 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. This recipe was adapted from "The Mediterranean Kitchen" by Joyce Goldstein Star-Tribune Newspaper of the Twin Cities Mpls.-St. Paul, June 27, 1990
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