Merguez from The Mediterranean Kitchen by Joyce Goldstein
These spicy sausages need at least one-third fat if they are to be juicy and grill well. Count on two sausages per person.
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Cooking tools:
- Mixing bowl
- Skillet
- Stove
Ingredients
- 2 pounds ground lamb,
- 2 tablespoons water
- 1½ tablespoons minced garlic
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons paprika
- ¾ teaspoon (or to taste) cayenne pepper
- 1¼ teaspoons cinnamon
- 1½ teaspoons ground coriander
- 1½ teaspoons ground cumin
- Olive oil for cooking sausages
- ½ teaspoon (or to taste) freshly ground pepper
- 1¼ teaspoons (or to taste) salt ‘
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