GREEK SMOKED SAUSAGE
Make and share this Greek Smoked Sausage recipe from Food.com.
Provided by Master Chef Craig
Categories Meat
Time 3h30m
Yield 24 Sausages, 24 serving(s)
Number Of Ingredients 17
Steps:
- Place onion in food processor and remove liquid.
- Crush fresh garlic.
- Mix meat, fat, seasonings, curing salt, and water in food processor or stand mixer until paste forms.
- Add dried oregano and mint leaves, mixing in by hand.
- Allow to cure in refrigerator for at least 1 hour.
- Extrude into natural sausage casings.
- Smoke over pecan and cherry wood chips for 2.5 to 3 hours at 160 degrees.
Nutrition Facts : Calories 1094.6, Fat 100.6, SaturatedFat 46.6, Cholesterol 222, Sodium 156.7, Carbohydrate 3.9, Fiber 0.8, Sugar 0.7, Protein 40.6
ORANGE AND LEEK LOUKANIKO (GREEK SAUSAGE) RECIPE
Steps:
- Place pork, lamb, and fatback in a large bowl and toss with kosher salt and pink curing salt. Chill in refrigerator for at least 1 hour. Set parts of a meat grinder, including large cutting die, in freezer. Set bowl and paddle of stand mixer in freezer.
- Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add leeks and cook, stirring occasionally, until tender and reduced in volume, 10-15 minutes. Let cool completely, then add leeks to bowl with meat and toss to distribute evenly. Chill for an additional 20 minutes.
- Grind meat and fat mixture through a chilled meat grinder fitted with large cutting die, into a large bowl set in another bowl filled with ice.
- Add garlic, orange zest, coriander, black pepper, oregano, and thyme. Using chilled paddle attachment and chilled bowl of a standing mixer, mix at low speed for 1 minute. Add red wine and vinegar and mix until liquid is incorporated and sausage is uniform and sticky, about 1 minute longer.
- Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
- Stuff sausage into hog casings and twist into 6-inch links. Place sausages on a large wire rack set on a rimmed baking sheet and refrigerate, uncovered, for 2 to 3 days; rotate sausages daily to allow air to circulate around all of them.
- If smoking: In a grill, light 10-15 charcoal briquettes, or small amount of lump charcoal. When charcoal is lit and covered with gray ash, pile coals on one side of the charcoal grate. Place wood chunk on top of charcoal. Set cooking grate in place, place sausages away from fire, and cover, positioning air vent over sausages. Smoke until wood and charcoal are burnt out, 1-2 hours. Remove sausages from grill.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160°F when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes. Serve immediately or for extra crispy sausages, split links down middle and place back on the grill, cut side down, and cook until well browned, about 2 minutes.
Nutrition Facts : Calories 409 kcal, Carbohydrate 3 g, Cholesterol 97 mg, Fiber 1 g, Protein 23 g, SaturatedFat 12 g, Sodium 759 mg, Sugar 0 g, Fat 33 g, ServingSize Makes 5 pounds, UnsaturatedFat 0 g
GREEK SAUSAGE AND PEPPERS
This Greek sausage and peppers recipe is an old family favorite. My grandmother, mother and I make this every year for Christmas Eve. Just toss all the ingredients in your slow cooker and let the meal cook all day on low. It makes the house smell amazing and is wonderful comfort food for a chilly holiday. You can double the recipe and freeze the other portion for a hot meal in a pinch. -Debbie Vair, Wake Forest, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 7- or 8-qt. slow cooker, combine sausage, sweet peppers, onion, stock, garlic, oregano, salt and pepper. Cook, covered, on low until vegetables are tender, 5-6 hours. Add tomatoes; cook until wilted, about 30 minutes longer. If desired, serve with rice.
Nutrition Facts : Calories 504 calories, Fat 41g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 1958mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
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