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. Remove skin from pork shoulder or hip and cut into large pieces.
2. Grind the pork, feta cheese, and olives together using the coarse setting on a meat grinder.
3. Mix the ground meat with oregano, salt, pepper, garlic granules, and sparkling mineral water until you have a homogeneous paste.
4. Refrigerate the sausage mixture for 30 minutes before filling.
5. Using a sausage stuffer with the large spout, fill the casings to your desired thickness.
6. Grill the sausages over medium-high heat until pork reaches 63°C (145°F) internal temperature, or freeze for later.
7. Alternatively, omit the casings and pack the mixture into sterilized preserving jars, seal, and boil at 95°C (203°F) for 2 hours.