Merguez sausage

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Ground lamb
1 teaspoon Paprika
½ teaspoon Dried hot red pepper flakes; crushed
1 tablespoon Olive oil
Salt to taste
¼ teaspoon Ground black pepper
1 teaspoon Ground cumin
2 teaspoons Finely minced garlic
1 tablespoon Corn oil

Directions

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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