Greek sausages with feta, sundried tomatoes and black olives

  • Preparation 1 h
  • Cooking 20 min
  • Servings 20 sausages
  • Freezing Absolutely



  • 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



  • 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!