Merguez sausage

Yield: 4 Servings

Ingredients:

  • 1 1/2 lb Ground lamb

  • 1 ts Paprika

  • 1/2 ts Dried hot red pepper flakes; -crushed

  • 1 tb Olive oil Salt to taste

  • 1/4 ts Ground black pepper

  • 1 ts Ground cumin

  • 2 ts Finely minced garlic

  • 1 tb Corn oil


Instructions:

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

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