Food recipes
Pork, Feta and Sun-Dried Tomato Sausages
Pork, Feta and Sun-Dried Tomato Sausages
Makes about 12 sausages
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
Sheep casings
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.
3. Add the remaining ingredients and mix together thoroughly to combine. Cover and leave in the fridge overnight to infuse.
4. Stuff into sheep casings, stuffed from the grinder and linked by twisting at about 15 cm. Bake in a preheated oven (180°C/Gas 4) for about 25 minutes.
Make Ahead:
The sausages freeze in freezer bags or vacuum packs for up to 3 months.
Makes about 12 sausages
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
Sheep casings
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.
3. Add the remaining ingredients and mix together thoroughly to combine. Cover and leave in the fridge overnight to infuse.
4. Stuff into sheep casings, stuffed from the grinder and linked by twisting at about 15 cm. Bake in a preheated oven (180°C/Gas 4) for about 25 minutes.
Make Ahead:
The sausages freeze in freezer bags or vacuum packs for up to 3 months.
Printed from https://recipe.bluelayer.org/recipe/68110/pork-feta-and-sun-dried-tomato-sausages