Moroccan Lamb Sausage

Preparation info

  • Makes eight

    4 inch

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

These spicy sausages need at least one-third fat if they are to be juicy and grill well. Count on two sausages per person.


  • 2 pounds ground lamb,
  • of the weight in fat
  • 2 tablespoons water
  • tablespoons minced garlic
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons paprika
  • teaspoons ground cumin
  • teaspoons ground coriander
  • teaspoons cinnamon
  • ¾ teaspoon (or to taste) cayenne pepper
  • teaspoons (or to taste) salt
  • ½ teaspoon (or to taste) freshly ground pepper
  • 2 feet hog casing (optional)
  • Olive oil for cooking sausages


Combine all the ingredients except the casing and olive oil in a mixing bowl and mix well with your hands. Fry a small amount as a test and adjust seasonings to taste; it should be somewhat hot and the cinnamon should be balanced by the herbs.

Using the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. Or shape into 3-inch-long lozenges, slightly fatter in the middle, formed around metal skewers or simply into small patties.

Heat the grill or broiler. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or broil the sausages 3 to 4 minutes each side until cooked through. For lozenges or patties, brush with a little oil and grill about 3 minutes each side or sauté the patties in a little oil over high heat.