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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all ingredients except casings and olive oil in a mixing bowl and mix well with your hands.Fry a small amount as a test and adjust seasonings to taste. It should be somewhat hot and the cinnamon should be balanced by the herbs. | 2. Using the sausage stuffing attachment of a stand mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. Alternatively, shape into 3-inch lozenges, slightly fatter in the middle, formed around metal skewers, or simply into small patties. | 3. Heat the grill or broiler. If the sausages are in casings, prick them with a fork 2 to 3 times and brush with oil. Grill or broil them 3-4 minutes each side until cooked through. For lozenges or patties, brush with a little oil and grill about 3 minutes each side, or saute the patties in a little oil over high heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2	lbs	ground	2422.224	0.0	153.1354	195.8645
water	2	tablespoons		0.0	0.0	0.0	0.0
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
coriander	1 1/2	1/2	ground	8.046	1.4847	0.33399999999999996	0.4798
cinnamon	1 1/4	1/4		-	-	-	-
cayenne	3/4	teaspoon		4.293	0.7645	0.1621	0.2331
salt	1 1/4	1/4		-	-	-	-
foot hog casing	2			-	-	-	-
sausage				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.