Greek Smoked Sausage Recipes
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
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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- Chop your pork and lamb into rough, 1-inch chunks. Mix in the salt, curing salt (if using) and sugar and grind through a coarse die on your grinder. Put this in the fridge overnight if possible or for at least an hour. The step helps the sausage bind to itself when you stuff it.
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- Mix the remaining spices with the meat and fat and grind the meat a second time into a bowl. You can grind coarse again or go fine. Your choice. I do half-and-half. Set the bowl for the meat into another bowl full of ice if your room is warmer than 70ºF. Once it's ground, put the meat in the freezer and clean up.
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