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Pork & Lamb Greek style
500g pork mince
500g lamb mince
1 large onion finely chopped
1/2 cup finely chopped parsley
1/2 tsp cinnamon
1 tbsp lemon juice
Salt and pepper
250g panna (pork lace fat)
Method
Combine all ingredients, except the panna, in a bowl. Place panna in a
bowl of warm water for a few minutes, remove and carefully open out one
piece at a time, laying it flat on a work surface. Cut into pieces about
10cm square. Take a good tablespoonful of the meat mixture and shape
into a thick sausage about 5cm long. Place towards one edge of piece of
panna, fold end and sides over the meat and roll up firmly. Repeat with
remaining mixture. Thread sausages onto thick skewers leaving a little
space between each one.Cook slowly over glowing charcoal turning
frequently until well browned. The panna melts during cooking, keeping
the meat moist and adding flavour.
To serve
Serve as part of a barbecue or as an appetizer with drinks.
Makes about 50
Sweet Italian Sausage
90 pounds pork trim (70 percent lean)
3 quarts water
3 cups salt
1 cup sugar
6 tablespoons cure
7 tablespoons plus 3 teaspoons cracked fennel seed
3 ounces paprika
1/3 cup black pepper
1/3 cup cayenne pepper
1/3 cup garlic powder
2 tablespoons oregano
1 tablespoon sweet basil
Coarse-grind meat trimmings. Add salt, water, sugar, cure and spices.
Regrind through 1/4-inch diameter plate and stuff into pork casings. As
this is a fresh sausage, no smoking is necessary. Product must be cooked
before serving.
Italian Hot Sausage
5 pounds pork trim 60/40
5 pounds lean beef trim
20 cloves garlic, crushed
4 teaspoons red pepper
4 teaspoons fennel seeds, crushed
2 teaspoons thyme
8 bay leaves
3 tablespoons salt
1 tablespoon black pepper
1/2 teaspoon nutmeg
Grind meat through a coarse plate, then add spices and mix thoroughly.
Grind again through a medium plate. Stuff into hog casing. Smoke at 140
F for proper color development and then raise temperature to 170 F until
internal temperature of product reaches 155 F. NOTE: This is a very hot,
spicy product. Excellent on pizza and will substitute for pepperoni |