Grilled Moroccan Lamb Sausage (Merguez)

         Yield: 4 Servings
Categories: Meats, Sausage, Moroccan, Lamb

1 1/3 lb Lean lamb, ground with 2/3 lb Lamb, pork or beef fat 2 tb Water 1 1/2 tb Minced garlic 2 tb Chopped fresh cilantro 2 tb Chopped fresh parsley 2 tb Paprika 1 1/2 ts Ground cumin 1 1/2 ts Ground coriander 1 1/4 ts Cinnamon 3/4 ts Cayenne pepper 1 1/4 ts Salt 1/2 ts Freshly ground pepper 2 Feet hog casing 2 tb 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. This recipe was adapted from "The Mediterranean Kitchen" by Joyce Goldstein Star-Tribune Newspaper of the Twin Cities Mpls.-St. Paul, June 27, 1990