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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/3 pounds lean lamb -- ground with

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

  4. 2 tablespoons water

  5. 1 1/2 tablespoons minced garlic

  6. 2 tablespoons chopped fresh cilantro

  7. 2 tablespoons chopped fresh parsley

  8. 2 tablespoons paprika

  9. 1 1/2 teaspoons ground cumin

  10. 1 1/2 teaspoons ground coriander

  11. 1 1/4 teaspoons cinnamon

  12. 3/4 teaspoon cayenne pepper

  13. 1 1/4 teaspoons salt

  14. 1/2 teaspoon freshly ground pepper

  15. 2 feet hog casing

  16. 2 tablespoons olive oil -- optional

  17. 1 large green pepper -- optional

  18. 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.

  2. Preheat grill.

  3. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil.

  4. 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 sautéâ over high heat.

  5. If desired, sausages may be threaded on skewers alternately with green pepper pieces and onion quarters before grilling. Makes 4 servings.

  6. This recipe was adapted from "The Mediterranean Kitchen" by Joyce Goldstein

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