Grilled moroccan lamb sausage (merguez)

Yield: 4 Servings

Ingredients:

1 1/3 lb Lean lamb ground with
2/3 lb Lamb pork or beef fat
2 tb Water
1 1/2 tb Minced garlic
2 tb Chopped fresh cilantro
2 tb Chopped fresh parsley
2 tb Paprika
1 1/2 ts Ground cumin
1 1/2 ts Ground coriander
1 1/4 ts Cinnamon
3/4 ts Cayenne pepper
1 1/4 ts Salt
1/2 ts Freshly ground pepper
2 Feet hog casing
2 tb Olive oil; optional
1 lg Green pepper; optional
2 md Onions; optional

Instructions:

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 saute over high heat. If desired sausages may be threaded on skewers alternately with green pepper pieces and onion quarters before grilling. Makes 4 servings. This recipe was adapted from "The Mediterranean Kitchen" by Joyce Goldstein Star-Tribune Newspaper of the Twin Cities Mpls.-St. Paul June 27 1990