Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg boneless pork shoulder or hip
- 75 g feta cheese
- 50 g pitted olives
- 4 g oreano, dried
- 16 g salt
- 2 g pepper, round
- 0.5 g ½ arlic ranules
- 50 ml sparkling mineral water
- 28/30 caliber casing
Print Recipe
Pin Recipe Instructions
- Remove skin from pork shoulder or hip and cut into large pieces.
- Grind the pork, feta cheese, and olives together using the coarse setting on a meat grinder.
- Mix the ground meat with oregano, salt, pepper, garlic granules, and sparkling mineral water until you have a homogeneous paste.
- Refrigerate the sausage mixture for 30 minutes before filling.
- Using a sausage stuffer with the large spout, fill the casings to your desired thickness.
- Grill the sausages over medium-high heat until pork reaches 63°C (145°F) internal temperature, or freeze for later.
- Alternatively, omit the casings and pack the mixture into sterilized preserving jars, seal, and boil at 95°C (203°F) for 2 hours.
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