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 | 300 g | 0.66 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 | 100 ml | ⅜ cup |
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.
