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Greek Lamb And Pork Sausage

21st.Century.Chef's picture
Ingredients
  Boneless lamb shoulder/Boneless lamb leg 1 1⁄2 Pound
  Boneless pork shoulder/Boneless pork butt 1 1⁄2 Pound
  Finely chopped yellow onions 1 Cup (16 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon (Juice Extracted From 1 Lemon)
  Dry white wine 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), crushed
  Oregano 1 1⁄2 Tablespoon
  Sausage casing 108 Inch (3 Yards)
  Salt To Taste
  Pepper To Taste
Directions

Grind the lamb and pork using the coarse blade.
Mix all ingredients well and stuff into casings.
These are cooked in the same manner as the Italian or lamb sausages.
They are delicious on the grill as well.
In Greece, it is common to see these stuffed into little pig casings.
You might prefer this since they will cook more rapidly.
Try this with Green Onion Pasta and a green salad with Garlic Dressing.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Side Dish
Ingredient: 
Pork

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