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Merguez Sausage

lamb, moroccan, sausage

1 1/2 lb ground lamb
1 teaspoon paprika
1/2 teaspoon dried hot red pepper flakes; crushed
1 tablespoon olive oil
1 salt to taste
1/4 teaspoon ground black pepper
1 teaspoon ground cumin
2 teaspoon finely minced garlic
1 tablespoon corn oil

1. Put the lamb in a mixing bowl and add the ingredients up to and including the minced garlic. Blend the mixture thoroughly by hand. To test the sausage for seasoning, shape a small portion into a patty. Cook the patty in a lightly-oiled skillet and season to taste. 2. Shape the mixture into eight equal balls, then flatten each into a patty. 3. Heat the oil in a heavy skillet and add the patties. You may do this in two batches, depending on the skillet size. Cook the patties for 8 minutes, turning when necessary. Drain on paper towels. Chicago Tribune, April 21, 1985 From: Linda Place Date: 04 Jan 97 Meal-Master Format Recipes (Mailing List) Ä

Yield: 4 servings

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