Recipe - Grilled Monkfish With Luganey Sausage And Collards

1 1/3 pound Lean lamb, ground with
2/3 pound Lamb, pork or beef fat
2 tablespoon Water
1 One half tablespoon Minced garlic
2 tablespoon Chopped fresh cilantro
2 tablespoon Chopped fresh parsley
2 tablespoon Paprika
1 One half teaspoon Ground cumin
1 One half teaspoon Ground coriander
1 One fourth teaspoon Cinnamon
Three fourths teaspoon Cayenne pepper
1 One fourth teaspoon Salt
One half teaspoon Freshly ground pepper
2 Feet hog casing
2 tablespoon Olive oil; optional
1 lg Green pepper; optional
2 md Onions; optional

Combine all ingredients except the olive oil and the three optional items
in a large bowl and mix well. If making sausages, use the sausage
attachment on a heavyduty mixer, stuff the casings with the mixture and
twist and tie to make eight 4inch links. Or shape into eight 3inchlong
lozenges, slightly fatter in the middle, formed around metal skewers or
into 8 patties.

Preheat grill or broiler.

If the sausages are in casings, prick with a fork 2 to 3 times and brush
with oil. Grill or broil 3 to 4 minutes on each side until cooked through.
For lozenges, brush with oil and cook 3 to 4 minutes on each side. For
patties, brush with oil and grill 4 to 5 minutes on each side or saute over
high heat.

If desired, sausages may be threaded on skewers alternately with green
pepper pieces and onion quarters before grilling. Makes 4 servings.

This recipe was adapted from "The Mediterranean Kitchen" by Joyce Goldstein

StarTribune Newspaper of the Twin Cities Mpls.St. Paul, June 27, 1990