Moroccan Spiced Lamb Sausage Silver Oak Winery Chef Dominic Orsini Find out how to make Moroccan Spiced Lamb Sausage with this recipe from our California winery Chef. Pairs well with Alexander Valley Cabernet Sauvignon.
Moroccan Spiced Lamb Sausage
- In a small sauté pan over medium heat, sauté the garlic in the olive oil until soft. Add all of the spices and seasonings. Cook for 60 seconds, stirring constantly. Transfer to a plate and let cool.
- Place the ground lamb and the cooled garlic and spices in an electric mixer bowl fitted with the paddle attachment. Mix for 2 minutes.
- Crumble the meat into small pieces and place on a baking tray.
- Bake at 350°F degrees for 15 minutes, or until the lamb pieces are cooked thoroughly.