Merguez Sausage

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
522
FAT
141%
CHOL
61%
SOD
12%

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Ingredients for 4 servings

1/2 teaspoon crushed dried, hot red pepper flakes

1 tablespoon corn, peanut or vegetable oil

1 1/2 pounds ground lamb

1 teaspoon ground cumin

2 teaspoons finely minced garlic

1/4 teaspoon freshly ground black pepper

Salt to taste if desired

1 teaspoon paprika

1 tablespoon olive oil

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