MERGUEZ SAUSAGE

• 1 1 /2 lb Ground lamb
• 1 ts Paprika
• 1 /2 ts Dried hot red pepper flakes;
• -crushed
• 1 tb Olive oil
• Salt to taste
• 1 /4 ts Ground black pepper
• 1 ts Ground cumin
• 2 ts Finely minced garlic
• 1 tb Corn oil

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