Title: Maghreb Lamb Sausage
Categories: Antony's, Morocco
Yield: 1 servings

1 1/4 lb Fatty lamb; (shoulder), cut
-into
; cubes
4 Garlic cloves; minced
1 tb Paprika
1 ts Cumin
1/2 ts Harissa
1/2 ts Cloves
1/2 ts Cinnamon
1/2 ts Nutmeg
Salt and freshly ground
-pepper
3 tb Fresh coriander; chopped
1 tb Fresh parsley; chopped
1 ts Fresh thyme; chopped
Water; to bind
Sausage casings
2 tb Olive oil

Place the lamb and garlic in a food processor, and mix until mixed well
together. Add the paprika, cumin, harissa, cloves, cinnamon, nutmeg, 11/2
teaspoons of salt and 1 teaspoon of pepper. Process together until well
mixed. Add the coriander, parsley, thyme and a little water and pulse
several times.

If you have a sausage attachment on your electric mixer, stuff the
sausages, twisting and tying at 3 inch intervals. Place on a sheet pan in
the refrigerator for 24 hours.

Brush the sausages with olive oil and grill on a barbecue or under a hot
grill, turning until brown. Serve hot.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.