grilled moroccan lamb sausage (merguez)

BBQ & Grill

Grilled Moroccan Lamb Sausage (Merguez)

Traditional Moroccan lamb sausages seasoned with cumin, chili, and garlic, then grilled for a spicy, juicy bite. Often served with couscous, flatbread, or fresh herbs for a North African feast.

Ingredients

  • 1 1/3 lb lean lamb,ground with 2/3 lb lamb,pork or beef fat
  • 2 t water
  • 1 1/2 t garlic,minced
  • 2 t fresh cilantro,chopped 2 t fresh parsley,chopped 2 t paprika
  • 1 1/2 t cumin,ground
  • 1 1/2 t coriander,ground 1 1/4 t cinnamon
  • 3/4 t cayenne pepper 1 1/4 t salt
  • 1/2 t pepper,freshly ground
  • 2 feet hog casing 2 t olive oil,optional
  • 1 lg green pepper,optional
  • 2 md onions,optional

Directions

  • 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.

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