GRILLED MOROCCAN LAMB SAUSAGE

Grilled Moroccan Lamb Sausage image

Provided by Florence Fabricant

Time 23m

Yield 4 servings

Number Of Ingredients 16

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1 1/3 pounds lean lamb, ground with 2/3 pound lamb, pork or beef 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 pepper or to taste
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 feet hog casing (optional)
1 large green pepper, cored and cut into 8 pieces (optional)
2 medium-size onions, peeled and quartered (optional)

Steps:

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 casing 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 saute over high heat.
If desired, sausages may be threaded on four skewers alternately with green pepper pieces and onion quarters before grilling.