Merguez

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 2 lbs ground lamb (1/3 of the weight in fat)
• 2 tablespoons water
• 1 1/2 tablespoons minced garlic
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 2 tablespoons paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/4 teaspoons cinnamon
• 3/4 teaspoon cayenne (or to taste)
• 1 1/4 teaspoons salt (or to taste)
• 2 feet hog casings (optional)
• olive oil for cooking sausage

Recipe

• 1 combine all ingredients except casings 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.
• 2 using the sausage stuffing attachment of a stand mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. alternatively, shape into 3-inch lozenges, slightly fatter in the middle, formed around metal skewers, or simply into small patties.
• 3 heat the grill or broiler. if the sausages are in casings, prick them with a fork 2 to 3 times and brush with oil. grill or broil them 3-4 minutes each side until cooked through. for lozenges or patties, brush with a little oil and grill about 3 minutes each side, or saute the patties in a little oil over high heat.