Merguez Sausage
  • 1 1/2 lb Ground lamb
  • 1 tsp Paprika
  • 1/2 tsp Dried hot red pepper flakes, crushed
  • 1 tbl Olive oil
  • Salt to taste
  • 1/4 tsp Ground black pepper
  • 1 tsp Ground cumin
  • 2 tsp Finely minced garlic
  • 1 tbl Corn oil
  1. Put the lamb in a mixing bowl and add the ingredients up to and including the minced garlic.
  2. Blend the mixture thoroughly by hand.
  3. To test the sausage for seasoning, shape a small portion into a patty.
  4. Cook the patty in a lightly-oiled skillet and season to taste.
  5. Shape the mixture into eight equal balls, then flatten each into a patty.
  6. Heat the oil in a heavy skillet and add the patties.
  7. You may do this in two batches, depending on the skillet size.
  8. Cook the patties for 8 minutes, turning when necessary.
  9. Drain on paper towels.