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Moroccan Merquez Sausages with Orange Olive Salad

1 3/4 pounds lamb meat -- trimmed of most fat
1/2 pound lamb fat
2 teaspoons salt
1/2 teaspoon ground anise
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
2 teaspoons ground sumac -- (optional) (available from specialty spice shops)
2 3/4 tablespoons Hungarian sweet paprika
1/2 teaspoon cayenne
1/2 garlic clove -- finely minced
1/2 teaspoon oregano
1/8 teaspoon cinnamon
6 feet sheep casing -- well rinsed (if making sausage links)


Orange Olive Salad:
4 oranges -- segmented, and cut into large dice
6 ounces oil-cured black olives -- roughly chopped
Several pinches cumin
Several pinches cayenne
Sprinkle rose water


Grind cold lamb meat and fat finely using a meat grinder or food processor. Mix well with remaining ingredients and stuff into sheep casings using a sausage stuffer.


Link the sausages by spinning every other one until the sausages fill the casings firmly. The size of the links should be about 8 to 10 inches. (If you do not want to make links, you can also make small patties.) Cover with plastic wrap and leave in the refrigerator for 1 day.


Grill over moderate heat until just cooked through. Serve hot with Orange Olive Salad.


For the Orange Olive Salad: Combine all the ingredients and let marinate at room temperature for several hours before serving.


This recipe yields 4 to 6 servings (10 links or 12 patties).


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