Lamb Sausage 01 – African Recipes

Recipe ingredients and directions:

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.

Category: African Recipes