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!
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
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!
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