Makes: 20 sausages
We are on a bit of a sausage thing at the moment with the recent addition of a new meat grinder and sausage stuffer to the kitchen.
Though searching for recipes has been a bit of an underground thing.
For whilst you can find the odd super-gourmet sausage recipe out there, there is a dearth of every-day sausage recipes on the web: until you hit the underground sausage forums.
And this is where it gets serious.
I have a few mates that are into smoking meats and they take it seriously. They swap notes about chips and coals and warm-up times and bastes. It is a passion and Facebook is full of their Saturday morning photos and tips as they fire up.
Sausages it seems are much the same, with the sausage forums full of – generally very positive – banter, advice, recipes and tips.
(I am yet to choose the avatar for ‘robbydogcooks3’ and remain a sausage lurker, though I feel the urge.)
Anyway, on one forum, someone by the name of ‘bradsizzle’ asked for the best Greek sausage recipe ‘in the world’.
And the community answered.
Lamb, pork, beef, the people of Crete (joke), orange peel, aniseed, fennel, more lamb, cumin, explosions, debate, more lamb.
The servers were on fire.
We chose this one to begin and it is one bloody fine sausage.
You’ll need a sausage stuffer of course and sorry if you don’t.
robbydogcooks3 is now part of the club and can’t understand why anyone wouldn’t.
1kg lamb shoulder, 2 cm pieces (or ground)
½ cup breadcrumbs soaked in ½ cup milk for 5 minutes
1 large red onion, finely diced
2 tbsp red wine (or ouzo)
4 tsp finely chopped fresh parsley
4 tsp finely chopped fresh mint
2 tbsp grated Parmesan cheese (or Kefalotiri cheese)
1 ½ tsp salt
1 tsp freshly cracked pepper
½ tsp ground cinnamon
½ tsp allspice
1 tsp whole aniseed
2 large eggs, lightly beaten
2 tbsp vegetable oil
4 tbsp white flour
- Combine the ingredients.
- Process through your mincer and stuff your sausages.