These spicy sausages need at least one-third fat if they are to be juicy and grill well. Count on two sausages per person.
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
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.
Thread the sausages on skewers alternately with pieces of onion and pepper and grill. Serve atop a mound of couscous, accompanied by Harissa.
© 1998 Joyce Goldstein. All rights reserved.