Grilled Merguez With Cilantro-Lime Relish Recipe
Yield: 4 Servings
1 stephen ceideburg
1 1/2 lb merguez sausage,separated
-into lin,ks
1 c coarsely cilantro,Chopped
2 limes,juice only
2 garlic cloves,chopped
The article says merguez is a spicy North African lamb sausage and
that it is available in Middle Eastern markets. She doesn't offer a
substitute, but I'd think chorizo or hot links might work alongside
the other dishes.
Grill sausages, turning several times to cook evenly, until they are
slightly charred on the outside, still juicy on the inside.
Meanwhile, combine cilantro, lime juice and garlic.
Serve hot merguez with cilantro-lime relish on the side.
Grilled Mixed Veggies
Yield: 4 Servings
1 1/2 lb mixed vegetables
3 T olive oil
1 T basil,chopped
1 T thyme,chopped
1/2 t onion powder
1/4 t pepper
1/8 t mustard
1/8 t paprika
1 garlic clove,minced
If using potatoes, halve and cook, covered, in a small amount of
boiling water for about 10 minutes. Drain. Prepare other veggies as
needed. Prepare seasoning mixture and brush on prepared vegetables.
Preheat gas grill. Place vegetables on a piece of heavy foil or on
grill rack. Cover and grill until tender. Turn occasionally and
brush with seasoned mixture.
Grilled Moroccan Lamb Sausage (Merguez)
Yield: 4 Servings
1 1/3 lb lean lamb,ground with
2/3 lb lamb,pork or beef fat
2 T water
1 1/2 T garlic,Minced
2 T fresh cilantro,Chopped
2 T fresh parsley,Chopped
2 T paprika
1 1/2 t cumin,Ground
1 1/2 t coriander,Ground
1 1/4 t cinnamon
3/4 t cayenne pepper
1 1/4 t salt
1/2 t pepper,Freshly Ground
2 feet hog casing
2 T 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 heavy-duty mixer, stuff the casings with the
mixture and twist and tie to make eight 4-inch links. Or shape into
eight 3-inch-long 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.
Grilled Mullet
Yield: 4 Servings
1 1/2 lb mullet filets
2 to 3 limes,juice of
1/2 c butter
1 t salt
1/2 t pepper
Place filets in a flat pan; squeeze lime juice on top. Refrigerate 4
hours to tenderize. When ready to cook, place on an oiled grill over
hot coals and brush with butter. Season with salt and pepper. Baste
frequently with butter as fish browns.
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