Name: Merguez (Moroccan Lamb Sausage)
Yield: Makes eight 4-inch sausages
Cuisine: Morocco
Ingredients: 2 tablespoons chopped fresh cilantro; Olive oil for cooking sausages; 2 tablespoons chopped fresh parsley; 1½ teaspoons ground coriander; 2 pounds ground lamb,; 1½ teaspoons ground cumin; 1¼ teaspoons cinnamon; 1½ tablespoons minced garlic; 2 tablespoons water; 1¼ teaspoons (or to taste) salt ‘; ¾ teaspoon (or to taste) cayenne pepper; 2 tablespoons paprika; ½ teaspoon (or to taste) freshly ground pepper

Preparation info

Makes eight
4 inch
sausages

Difficulty
Easy

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.

Ingredients

2 pounds ground lamb,
⅓ of the weight in fat
2 tablespoons water

Method

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

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Ingredients

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