Makes
About 4 poundsSpecial Tools
Ingredients
Method
- Prep. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
- Slice the meat and fat into cubes removing gristle and sinew. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.
- Meanwhile, mince the garlic and chop the parsley.
- Toast the cumin, fennel, and coriander seeds in a frying pan over a low heat for one or two minutes until fragrant. Allow the seeds to cool and then grind them to a powder in a spice grinder or pestle and mortar.
- Make sausage. Grind the chilled meat with a 1/4" (6.3 mm) die. Toss the toasted spices and chopped garlic and parsley into the meat. Then mix in the water and everything else until thoroughly combined.
- Test a piece. Pinch off a small piece of the sausage and cook it in a frying pan. Let it cool then taste it to see if the seasoning is how you want it. If not, adjust the seasonings.
- Shape. Form the sausage into patties, meatballs, skinless tubes, or encase it in lamb casings.
- Serve. Once prepared, you can grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Optional. Add 1/4 teaspoon of cayenne for a little extra heat, as they like it in Morocco.
Optional. About 8 feet of lamb casings.