Meats and Sausages
Greek Sausage
Greek sausage made from lamb, pork fat and cheese.
| Meats | Metric | US |
|---|---|---|
| Lamb | 700 g | 1.54 lb. |
| Pork back fat, jowl, fatty pork trimmings | 240 g | 0.53 lb. |
| Goat or sheep cheese | 60 g | 0.13 lb. |
Ingredients per 1000g (1 kg) of meat
| Salt | 15 g | 2½ tsp. |
| Pepper | 2.0 g | 1 tsp. |
| Cayenne pepper | 2.0 g | 1 tsp. |
| Coriander | 2.0 g | 1 tsp. |
| Thyme, dry leaf | 2.0 g | 1½ tsp. |
| Mint, dry leaf | 2.0 g | 1½ tsp. |
| Cornstarch | 10 g | 1 Tbsp. |
| Red wine | 90 ml | 3 oz fl. |
Instructions
- Grind meat and fat through 3/8” plate (8 mm).
- Cut cheese into little cubes.
- Mix cheese with all spices. Mix salt with wine and then pour over meat. Add cheese and spices and mix. Add cornstarch and mix everything together.
- Stuff into 32-36 mm hog casings forming 4” (10 cm) links.
- Keep in a refrigerator or freeze for later use.
- Cook before use.
