Recipe for Moroccan Merquez Sausages with Orange Olive Salad 
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Yield:
4
Ingredients:
Amount Ingredient
3/4 lb lamb meat trimmed of most fat
1/2 lb lamb fat
2 tsp salt
1/2 tsp ground anise
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp ground sumac (optional)
(available from specialty spice shops)
3/4 tbl Hungarian sweet paprika
1/2 tsp cayenne
1/2 x garlic clove finely minced
1/2 tsp oregano
1/8 tsp cinnamon
6 x feet sheep casing well rinsed
(if making sausage links)
----------------- ORANGE OLIVE SALAD ----------------
4 x oranges segmented, and
cut into large dice
6 oz oil-cured black olives roughly chopped
Several pinches cumin
Several pinches cayenne
Instructions:
Instructions: Grind cold lamb meat and fat finely using a meat grinder or food processor. Mix well with remaining ingredients and stuff into sheep casings using a sausage stuffer.

Link the sausages by spinning every other one until the sausages fill the casings firmly. The size of the links should be about 8 to 10 inches. (If you do not want to make links, you can also make small patties.) Cover with plastic wrap and leave in the refrigerator for 1 day.

Grill over moderate heat until just cooked through. Serve hot with Orange Olive Salad.

For the Orange Olive Salad: Combine all the ingredients and let marinate at room temperature for several hours before serving.

This recipe yields 4 to 6 servings (10 links or 12 patties).

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