Greek sausages with feta, sundried tomatoes and black olives

Greek sausages with feta, sundried tomatoes and black olives
  • Preparation 1 h
  • Cooking 20 min
  • Servings 20 sausages
  • Freezing Absolutely

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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Greek sausages with feta, sundried tomatoes and black olives

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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

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!

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Our sommeliers suggest
Domaine Thymiopoulos Terre et Ciel 2020
Macédoine, Grèce
Composed 100% of Xinomavro, this pretty wine without suffering has a very light body and expresses a great freshness. On notes of small fields of fields and spices, with a bitter and vegetable finish, he knows how to quench the thirst as much as marrying a meat dish like this. It will perfectly recall the Mediterranean side of the dish. See the product
Rousse Biologique, 5.3%
La Chouape
Beer with aromas of caramel, cookie and toasted toast, it will also offer you light notes of berries that will like it with the dried tomato and the olive. Grille the sausage for an agreement that will resonate more with beer. See the product
Greek sausages with feta, sundried tomatoes and black olives
Our sommeliers suggest
Domaine Thymiopoulos Terre et Ciel 2020
Macédoine, Grèce
Composed 100% of Xinomavro, this pretty wine without suffering has a very light body and expresses a great freshness. On notes of small fields of fields and spices, with a bitter and vegetable finish, he knows how to quench the thirst as much as marrying a meat dish like this. It will perfectly recall the Mediterranean side of the dish. See the product
Rousse Biologique, 5.3%
La Chouape
Beer with aromas of caramel, cookie and toasted toast, it will also offer you light notes of berries that will like it with the dried tomato and the olive. Grille the sausage for an agreement that will resonate more with beer. See the product

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