Grilled Moroccan Lamb Sausage

• 1 13 pounds lean lamb, ground with 2/3 pound lamb, pork or beef fat
• 2 tablespoons water
• 1 1/2 tablespoons minced garlic
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 2 tablespoons paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/4 teaspoons cinnamon
• 3/4 teaspoon cayenne pepper or to taste
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 feet hog casing (optional)
• 1 large green pepper, cored and cut into 8 pieces (optional)
• 2 medium-size onions, peeled and quartered (optional)

1. Combine all ingredients except the olive oil and the three optional items in a large bowl and mix well.
2. If making sausages, use the sausage attachment on a heavy-duty mixer, stuff the casing with the mixture and twist and tie to make eight 4-inch links.
3. Or shape into eight 3-inch-long lozenges, slightly fatter in the middle, formed around metal skewers or into 8 patties.
4. Preheat grill or broiler.
5. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil.
6. Grill or broil 3 to 4 minutes on each side until cooked through.
7. For lozenges, brush with oil and cook 3 to 4 minutes on each side.
8. For patties, brush with oil and grill 4 to 5 minutes on each side or saute over high heat.
9. If desired, sausages may be threaded on four skewers alternately with green pepper pieces and onion quarters before grilling.

lean lamb, water, garlic, fresh cilantro, parsley, paprika, ground cumin, ground coriander, cinnamon, cayenne pepper, salt, freshly ground pepper, olive oil, casing, green pepper, onions

Taken from cooking.nytimes.com/recipes/11733 (may not work)