Merguez sausage
Yield: 4 Servings
Ingredients:
1 1/2 lb Ground lamb
1 ts Paprika
1/2 ts Dried hot red pepper flakes; -crushed
1 tb Olive oil Salt to taste
1/4 ts Ground black pepper
1 ts Ground cumin
2 ts Finely minced garlic
1 tb Corn oil
Instructions:
1. Put the lamb in a mixing bowl and add the ingredients up to and including the minced garlic. Blend the mixture thoroughly by hand. To test the sausage for seasoning shape a small portion into a patty. Cook the patty in a lightly-oiled skillet and season to taste. 2. Shape the mixture into eight equal balls then flatten each into a patty. 3. Heat the oil in a heavy skillet and add the patties. You may do this in two batches depending on the skillet size. Cook the patties for 8 minutes turning when necessary. Drain on paper towels. Chicago Tribune April 21 1985