Greek Sausage

Greek sausage made from lamb, pork fat and cheese.

MeatsMetricUS
lamb700 g1.54 lb.
pork back fat, jowl, fatty pork trimmings300 g0.66 lb.
goat or sheep cheese60 g0.13 lb.
Ingredients per 1000g (1 kg) of meat
salt15 g2½ tsp.
pepper2.0 g1 tsp.
cayenne pepper2.0 g1 tsp.
coriander2.0 g1 tsp.
thyme, dry leaf2.0 g1½ tsp.
mint, dry leaf2.0 g1½ tsp.
cornstarch10 g1 Tbsp.
red wine100 ml⅜ cup
Instructions
  1. Grind meat and fat through 3/8” plate (8 mm).
  2. Cut cheese into little cubes.
  3. 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.
  4. Stuff into 32-36 mm hog casings forming 4” (10 cm) links.
  5. Keep in a refrigerator or freeze for later use.
  6. Cook before use.

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