• 2 pounds ground lamb,
• ⅓ of the weight in fat
• 2 tablespoons water
• 1½ tablespoons minced garlic
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 2 tablespoons paprika
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1¼ teaspoons cinnamon
• ¾ teaspoon (or to taste) cayenne pepper
• 1¼ 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.