Yields 5 pounds. Recipe is courtesy of Mario Batali.
1 tbl. cumin seeds
1 tbl. coriander seeds
1 tbl. fennel seeds
4 lbs. lamb shoulder, run through coarse grinding plate 10mm
1 lb. pork belly, run through medium grinding plate 4.5mm
1/4 cup fresh cilantro, finely chopped
10 garlic cloves, minced
3 tbls. kosher salt
2 tbls. sweet pimiento
2 tbls. cayenne pepper
Olive oil, for cooking
1. In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer still-warm spices to a spice grinder and grind into powder.
2. In a large bowl, combine all ingredients (except olive oil) and mix well. Form lamb mixture into 1/2-inch-thick, 4-inch-long cigars or stuff into lamb casings and chill overnight.
3. Brush sausages with oil and cook them on a grill until browned and cooked through.
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