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
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

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!