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LOCATION: Recipes >> African >> Lamb Sausage 01

Print this Recipe    Lamb Sausage 01

Moroccan Lamb Sausage

3 lbs lean lamb
1 cup chopped parsley
1 cup minced onion
1 t marjoram
1 t oregano
1 t cayenne
1 t fresh ground pepper
1 t salt
1/4 t cumin
3/4 t coriander

Grind lamb using coarse blade. Add parsley and onion and mix well.
Add remaining ingredients and blend with your hands. Regrind. Divide
the mixture into twelve parts. Shape each section into a 2 1/4-by-5
inch sausage and thread on skewers or form into patties. Broil or
barbecue until brown (about 10 minutes for pink lamb, 15 minutes
for well done).

Serve hot with pilaf or with cucumbers in yogurt. They are also
delicious dipped in plain yogurt and chased with raisins.

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