Moroccan Lamb Sausage with Yoghurt Sauce

Just back from Taraweh prayers and feeling a little peckish here’s just the thing.
Yogurt Sauce:
1 cup plain yogurt (regular or nonfat)
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin

Sausage Patties:
1 pound ground lamb or beef, not too lean
2 cloves garlic, minced or pressed 
3 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar
1 tablespoon paprika (sweet or hot)
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground allspice
Ground black pepper

To prepare yogurt sauce: In a small bowl, mix yogurt, cilantro, and cumin. Set aside.

To prepare sausage patties, put meat in a large bowl and add garlic, cilantro, vinegar, paprika, salt, and spices, including a generous grinding of pepper. Mix with your hands until well blended. Form mixture into 8 small patties. Cook patties on a barbecue (or in a nonstick frying pan or well-oiled skillet) until seared on the outside and cooked through inside, about 8 minutes total. Serve drizzled with yogurt sauce.

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