Moroccan Lamb Sausage

Preparation info
  • Makes eight

    4 inch

    • Difficulty


Appears in

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


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