Merguez - cooking recipe

Ingredients

2 lbs ground lamb (1/3 of the weight in 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 (or to taste)
1 1/4 teaspoons salt (or to taste)
2 feet hog casings (optional)
olive oil for cooking sausage

Preparation

Combine all ingredients except casings and olive oil in a mixing bowl and mix well with your hands.Fry a small amount as a test and adjust seasonings to taste. It should be somewhat hot and the cinnamon should be balanced by the herbs.
Using the sausage stuffing attachment of a stand mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. Alternatively, shape into 3-inch lozenges, slightly fatter in the middle, formed around metal skewers, or simply into small patties.
Heat the grill or broiler. If the sausages are in casings, prick them with a fork 2 to 3 times and brush with oil. Grill or broil them 3-4 minutes each side until cooked through. For lozenges or patties, brush with a little oil and grill about 3 minutes each side, or saute the patties in a little oil over high heat.