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1
Trim off the ends of each zucchini.
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2
Cut the center portions of each zucchini into two two-inch lengths.
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3
Cut the remaining ends into half-inch rounds.
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4
Using a knife or potato scoop, hollow out the centers of each two-inch length of zucchini.
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5
The hollowed-out portions should be just large enough to hold one small link sausage, reserve the hollowed-out pulp.
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6
Roll the link sausages in the cayenne pepper.
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7
Heat the oil in a skillet and add the sausages.
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8
Cook, turning often, until browned and cooked through.
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9
Sprinkle with anise, coating them evenly.
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10
Stuff one sausage inside each piece of zucchini.
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11
Put the stuffed pieces back into the skillet.
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12
Add the small rounds and hollowed-out pulp.
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13
Combine the three-quarters cup of water, turmeric, cumin, paprika and salt.
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14
Pour it over the zucchini.
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15
Cook, turning the zucchini pieces, about five minutes.
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16
Cover closely and continue cooking 30 minutes.
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17
Turn the pieces often in the cooking liquid so that they cook evenly.
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18
If, as the zucchini cook, the water becomes too little, add up to half a cup more.
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19
When ready, the zucchini should be very tender and the sauce cooked down to about one-third cup.
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20
Serve hot or cold.
