Khan

Khan

Ingredients:
1 kg pork shoulder
150 g feta cheese
3 tablespoons tomato purée
100 g breadcrumbs
100 ml water
30 ml olive oil or sun-dried tomato oil
2 teaspoons curing salt
50 g finely chopped sun-dried tomatoes

Directions:
1. Cover and chill the pork for a couple of hours before dicing and grinding with the
coarse plate.
2. Chop the feta into as small pieces as possible. Transfer to a large bowl with the pork.
Add the remaining ingredients and mix together thoroughly to combine. Cover and leave
in the fridge overnight to infuse.
3. Stuff into sheep casings, stuffed from the grinder and linked by twisting at about 15 cm
(see also ). Bake in a preheated oven (180°C/Gas 4) for about 25 minutes. The
sausages will freeze in freezer bags or vacuum packs for up to 3 months.
Lucaniko
Makes about 12 sausages
Basically of Greek origin, this air-dried sausage containing the herb savoury is found in
the outlying Macedonian areas, and as far inland as Bulgaria. Similar to Bulgarian sujuk, it
can be sliced like salami. Use 28mm diameter hog casings.