Greek sausages with feta, sundried tomatoes and black olives

Name: Greek sausages with feta, sundried tomatoes and black olives
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 20 sausages
Cuisine: Québécoise
Ingredients: 3 kg of slightly defatted pork shoulder, chopped; 1 cup white wine; 2x 398 ml cans black olives, roughly chopped; 2x 280 ml cans sundried tomatoes in oil, drained and coarsely chopped; 1 1/2 cup finely chopped fresh parsley; 400 g feta cheese, diced; 1 red onion, finely chopped; 3 tablespoons dried oregano; 3 tablespoons salt; 2 tablespoons freshly ground pepper

Preparation 1 h
Cooking 20 min
Servings 20 sausages
Freezing Absolutely

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Ingredients
Preparation
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You’re going to love these Greek sausages with feta, sundried tomatoes and black olives in your mouth! Not only are they tasty, but the flavour mix is the SHIZ ! !!! Have your butcher grind the pork shoulder to save you time!

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Ingredients

3 kg of slightly defatted pork shoulder, chopped
1 cup white wine
2x 398 ml cans black olives, roughly chopped
2x 280 ml cans sundried tomatoes in oil, drained and coarsely chopped
1 1/2 cup finely chopped fresh parsley
400 g feta cheese, diced
1 red onion, finely chopped
3 tablespoons dried oregano
3 tablespoons salt
2 tablespoons freshly ground pepper

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Preparation

Take a big sip of beer. Place all the ingredients in a VERY large bowl then mix with your hands for at least 5 minutes.
Fill your sausages with your favourite machine (without grinding again to keep the texture!) And make sure the casings are thoroughly wet to aid the process.
Preheat your oven to 400° F.
Place the sausages on a large baking sheet and bake for about 15-20 minutes, or until done and nicely grilled, turning occasionally!

Our sommeliers suggest

Domaine Thymiopoulos Xinomavro Nature Naoussa 2023

Macedonia, Greece

The Domaine Thymiopoulos Xinomavro Nature Naoussa, a red from Macedonia in Greece, has in its grape, xinomavro, a way of tasting a bit like sun-dried tomato and olive, just like the sausages. Its freshness cuts the pork fat and the salty feta, and the whole plate speaks Greek in one voice. A red for the barbecue, served barely cooled. See the product

Rousse Biologique, 5.3%

La Chouape

Sun-dried tomatoes and black olives are concentrated and salty; the red berries in this red ale answer them. Its caramel, biscuit and toast go after the well-grilled sausage. Cook it on the grill rather than in the oven and the pairing doubles. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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