Lamb Sausage
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.
In the last analysis sound judgment will prevail.
- Joseph Cannon