Greek Lamb And Pork Sausage
|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)|
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.