Moroccan Lamb Sausage

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978]

Middle Easterners added their twist to sausage making by skewering sausages and cooking them on a brazier inside their tents.

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.

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