Clay's Kitchen : Moroccan Recipes

Moroccan Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Merguez (Grilled Moroccan Lamb Sausage)

Servings: 4

1 ⅓ pound lean lamb, ground with
⅔ pound lamb, pork or beef fat
2 tablespoon water
1 ½ tablespoon minced garlic
2 tablespoon chopped fresh cilantro
2 tablespoon chopped fresh parsley
2 tablespoon paprika
1 ½ teaspoon ground cumin
1 ½ teaspoon ground coriander
1 ¼ teaspoon cinnamon
¾ teaspoon cayenne pepper
1 ¼ teaspoon salt
½ teaspoon freshly ground pepper
2 feet hog casing, optional
2 tablespoon olive oil, optional
1 lrg green pepper, optional
2 medium onions, optional

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 or broiler.

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

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