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

  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.