Moroccan Merguez Sausage

Ingredients

• 1½ lb ground lamb — or a mixture of lamb and beef
• 5–6 Tbsp Zamouri Spices Merguez Sausage Spice
• 2 Tbsp olive oil
• 2–3 Tbsp cold water
• Sheep casings, optional

Directions

Combine the ground meat, Merguez Spice, olive oil and 2 tablespoons cold water. Mix thoroughly until the seasoning is evenly distributed and the mixture becomes slightly sticky. If it seems dry, add another tablespoon of water.

Cover and refrigerate for several hours or, preferably, overnight. This gives the spices time to fully season the meat.

For traditional sausages, stuff the mixture into sheep casings and twist into small links. No sausage stuffer? No problem. Shape the mixture into small patties or oblong sausage shapes instead.

Grill or pan-cook over medium heat until browned and completely cooked through.

Serve hot with warm bread, a Moroccan tomato and cucumber salad, olives, or your favorite grilled vegetables.

Makes: approximately 1½ pounds of merguez.