Summary

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

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Instructions

1. For the barbecue season I wanted to try out a slightly different taste. The result could be combined well with antipasti, among other things.
2. A good 2 m of pig intestines are required per kg of meat.
3. Remove the skin from the meat and cut into large pieces. Now turn the meat pieces together with the olives and the feta through the meat grinder (very coarse slice). Then process the minced meat with the spices and mineral water into a homogeneous mass.
4. Put the sausage meat you have made into a sausage filler and use the large spout to fill the casing to the desired thickness.
5. Put the finished sausages on the grill or freeze them.
6. The sausage meat is also great to prepare in preserving jars. To do this, of course, omit the intestines and boil the mixture in the sealed jars for 2 hours at 95 ° C.