Recipe - Merguez Sausage

1 One half pound Ground lamb
1 teaspoon Paprika
One half teaspoon Dried hot red pepper flakes;
crushed
1 tablespoon Olive oil
Salt to taste
One fourth teaspoon Ground black pepper
1 teaspoon Ground cumin
2 teaspoon Finely minced garlic
1 tablespoon 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 lightlyoiled 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