Greek Sausage

Greek sausage made from lamb, pork fat and cheese.

Calories: 360

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Meats	Metric	US
Lamb	700 g	1.54 lb.
Pork back fat, jowl, fatty pork trimmings	240 g	0.53 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	90 ml	3 oz fl.

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.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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