Greek Sausage

Greek sausage made from lamb, pork fat and cheese.

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
  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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs