This super tasty greek sausage, made from both pork and lamb is a cracking summer treat - with the orange zest really setting it apart from other sausages!
Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!
- 800 g pork shoulder, diced
- 200 g pork fat
- 400 g lamb shoulder, diced
- 1 onion, finely chopped
- 4 cloves of garlic minced
- 2 tbsp olive oil
- 1 tbsp ground coriander
- 1 tbsp salt
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 2 tsp fresh thyme, finely chopped
- zest of 1 orange
- 2 meters hog casings soaked in warm water
- Place the diced pork, diced lamb and fat in the freezer about an hour ahead of time
- Soak about 2 meters of hog casings in warm water
- Cool the metal parts of your grinder and stuffer before use, if possible
- Fry the onion and garlic on a low heat until the onion is translucent, don’t brown it. Leave it to cool
- Remove the diced pork and lamb from the freezer when its got a frozen crust to it
- Grind the pork, lamb and fat into a bowl. Keep the bowl chilled whilst you prepare the spices
- Mix all the spice mix ingredients together in a bowl, along with the cooked onion and garlic once cooled.
- Add all of the ingredients, to the ground pork, lamb and fat and mix thoroughly, then chill in the fridge for 30 mins.
- Re-grind the mixture into a chilled bowl
- Stuff the mixture into the hog casing and twist off into 6 inch links