Greek Smoked Sausage

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READY IN: 3hrs 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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