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MORROCAN LAMB SAUSAGE

 
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hoodoobluesman



Joined: 17 Jan 2006
Posts: 21
Location: ST. ANN,MO. USA

PostPosted: Sun Apr 16 06 10:49 pm    Post subject: MORROCAN LAMB SAUSAGE Reply with quote

Cool
YO Y'ALL

I PURCHASED A 2 LB PACKAGE OF LAMB LEG STEAKS.
I USED 2/3 PORTIONAL FROM RECIPE BELOW.
i ground them on 1/4 " plate.
i stuffed in hog casings.
i smoked on smoker, to 170 degrees INTERNALLY.
this is my first time with these.
they turned out very tasty.
i put on kaiser roll and used mustard.
i will do this again.
next time i will grind with 3/16" plate.
RECIPE IS FROM THE WEB.

Moroccan Lamb Sausage
3 lbs lean lamb
1 cup chopped parsley
1 cup minced onion
1 t marjoram
1 t oregano
1 t cayenne
1 t fresh ground pepper
1 t salt
1/4 t cumin
3/4 t coriander

Grind lamb using coarse blade. Add parsley and onion and mix well.
Add remaining ingredients and blend with your hands. Regrind. Divide
the mixture into twelve parts.
IF YOU DONT HAVE SAUSAGE STUFFER
Shape each section into a 2 1/4-by-5
inch sausage and thread on skewers or form into patties. Broil or
barbecue until brown (about 10 minutes for pink lamb, 15 minutes
for well done).
_________________
larry joe maddock
st. ann,missouri,usa 63074
A. K. A.
the lo dollar/no dollar cook
THE STREET GOES BOTH WAYS,
GET ON IT!!
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