Grilled Moroccan Lamb Sausage

Name: Grilled Moroccan Lamb Sausage
Yield: 4 servings
Cuisine: Mediterranean, Moroccan
Ingredients: 1 ⅓ pounds lean lamb, ground with ⅔ 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)

Recipe from Joyce Goldstein

Adapted by Florence Fabricant

Updated October 10, 2023

Total Time: 23 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes
Rating: 4(16)
Comments: Read comments

—Florence Fabricant

Featured in: The Sausage, Newly Gracing Summer Grills

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Ingredients

Yield:4 servings

1 ⅓ pounds lean lamb, ground with ⅔ 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)

Ingredient Substitution Guide

Preparation

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

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