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Merguez sausage
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| Artist: |
_ |
| Categories: |
African, Lamb & Mutton, Moroccan, Sausages |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Ground lamb | | 1
| tsp | Paprika | | 1/2
| tsp | Dried hot red pepper flakes | | | -crushed | | 1
| tbsp | Olive oil | | | Salt to taste | | 1/4
| tsp | Ground black pepper | | 1
| tsp | Ground cumin | | 2
| tsp | Finely minced garlic | | 1
| tbsp | Corn oil |
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Procedures:
| 1 | Put the lamb in a mixing bowl and add the ingredients up to and including the minced garlic. | | 2 | Blend the mixture thoroughly by hand. | | 3 | To test the sausage for seasoning, shape a small portion into a patty. | | 4 | Cook the patty in a lightly-oiled skillet and season to taste. | | 5 | Shape the mixture into eight equal balls, then flatten each into a patty. | | 6 | Heat the oil in a heavy skillet and add the patties. | | 7 | You may do this in two batches, depending on the skillet size. | | 8 | Cook the patties for 8 minutes, turning when necessary. | | 9 | Drain on paper towels. | | 10 | Chicago tribune, april 21, 198 |
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