Greek sausage made from lamb, pork fat and cheese












       

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Greek  sausage made from lamb, pork fat and cheese.
 


 




Materials

lamb,                                                           70%
pork jowl, back fat, or
fatty pork trimmings  30%
goat or sheep cheese
 


3.5 kg (7.7 lb)
1.5 kg (3.3 lb)
300 g  (0.6 lb)



Ingredients

salt, 1.5%
pepper
red pepper (cayenne
family), ground
coriander, ground
thyme, crumbled
mint, crumbled
red wine
cornstarch



75 g (4 Tbsp)
10 g (1-1/2 Tbsp)
10 g (1-1/2 Tbsp)
7.5 g (1 Tbsp)
10 g (3 Tbsp)
10 g (3 Tbsp)
250 ml (1 cup)
4 Tbsp
 



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.



 
Page added on September 14, 2008.


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