Greek Sausage

Greek sausage fabricated from lamb, pork fat and cheese.

MeatsMetricUS
Lamb700 g1.54 lb.
Pork aback fat, jowl, blubbery pork trimmings240 g0.53 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 wine90 ml3 oz fl.
Instructions
  1. Grind meat and fat through 3/8” bowl (8 mm).
  2. Cut cheese into little cubes.
  3. Mix cheese with all spices. Mix alkali with wine and again cascade over meat. Add cheese and spices and mix. Add cornstarch and mix aggregate together.
  4. Stuff into 32-36 mm hog casings basic 4” (10 cm) links.
  5. Keep in a refrigerator or benumb for after use.
  6. Cook afore use.

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