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Moroccan Lamb Sausage


3 pounds ground lamb
1 teaspoon salt
1 1/2 tsp curry powder
1 1/2 tsp coarsely ground black pepper
1/2 tsp cinnamon
1/2 tsp dried thyme
1/2 tsp currants
1/2 cup pomegranate juice
1 teaspoon minced garlic

Mix together all ingredients, stuff into casings, and twist into 5-inch lengths.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.