Ingredients Jump to Instructions ↓

  1. 1-1/3 pounds lean lamb -- ground with

  2. 2/3 pound lamb -- pork or beef fat

  3. 2 tablespoon water

  4. 1-1/2 tablespoon minced garlic

  5. 2 tablespoon chopped fresh cilantro

  6. 2 tablespoon chopped fresh parsley

  7. 2 tablespoon paprika

  8. 1-1/2 teaspoons ground cumin

  9. 1-1/2 teaspoons ground coriander

  10. 1-1/4 teaspoons cinnamon

  11. 3/4 teaspoon cayenne pepper

  12. 1-1/4 teaspoons salt

  13. 1/2 teaspoon freshly ground pepper

  14. 2 feet hog casing

  15. 2 tablespoon olive oil -- optional

  16. 1 large green pepper -- optional

  17. 2 medium onions -- optional

Instructions Jump to Ingredients ↑

  1. : Combine all ingredients except the olive oil and the three optional items in a large bowl and mix well. If making sausages, use the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make eight 4-inch links. Or shape into eight 3-inch-long lozenges, slightly fatter in the middle, formed around metal skewers or into 8 patties. Preheat grill. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill 3 to 4 minutes on each side until cooked through. For lozenges, brush with oil and cook 3 to 4 minutes on each side. For patties, brush with oil and grill 4 to 5 minutes on each side or sauté‚ over high heat. If desired, sausages may be threaded on skewers alternately with green pepper pieces and onion quarters before grilling. Makes 4 servings. This recipe was adapted from "The Mediterranean Kitchen" by Joyce


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