Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3  pounds        lean lamb -- ground with
     2/3  pound         lamb -- pork or beef fat
   2      tablespoons   water
   1 1/2  tablespoons   minced garlic
   2      tablespoons   chopped fresh cilantro
   2      tablespoons   chopped fresh parsley
   2      tablespoons   paprika
   1 1/2  teaspoons     ground cumin
   1 1/2  teaspoons     ground coriander
   1 1/4  teaspoons     cinnamon
     3/4  teaspoon      cayenne pepper
   1 1/4  teaspoons     salt
     1/2  teaspoon      freshly ground pepper
   2                    feet hog casing
   2      tablespoons   olive oil -- optional
   1      large         green pepper -- optional
   2      medium        onions -- optional

Preparation:

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. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill 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 sauté‚ 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