Ingredients
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2
-
2
-
1 1/2
-
2
-
2
-
2
-
1 1/2
-
1 1/2
-
1 1/4
-
3/4
-
1 1/4
-
2
-
-
-
Directions
Merguez, Spicy red Moroccan lamb sausages for the grill From Joyce Goldstein’s The Mediterranean Kitchen , 1989 Don’t skimp on the fat, or they will be dry when cooked , Spicy red Moroccan lamb sausages for the grill From Joyce Goldstein’s The Mediterranean Kitchen , 1989 Don’t skimp on the fat, or they will be dry when cooked
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Steps
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1
Done
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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
Done
|
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
Done
|
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. |
