Grilled Moroccan Lamb Sausage

Ingredients

• 1 ⅓ pounds lean lamb, ground with 2/3 pound lamb, pork or beef fat
• 2 tablespoons water
• 1 ½ tablespoons minced garlic
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 2 tablespoons paprika
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground coriander
• 1 ¼ teaspoons cinnamon
• ¾ teaspoon cayenne pepper or to taste
• 1 ¼ teaspoons salt
• ½ 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)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1063 calories; 111 grams fat; 54 grams saturated fat; 47 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 10 grams protein; 116 milligrams cholesterol; 783 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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 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.
2. Preheat grill or broiler.
3. 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.
4. If desired, sausages may be threaded on four skewers alternately with green pepper pieces and onion quarters before grilling.