Greek Feta Sausage

Directions

Cut the pork shoulder into pieces to fit your grinder and partially freeze.

Crumble the feta cheese into rough ¼ pieces and place in the freezer to partially freeze.

Grind the pork through a fine grinding plate. Run a couple of ice cubes through the grinder to help push through all the meat.

Pan roast the coriander and ansie seeds. Grind coarsely using a pestle and mortar.

Mix all seasonings with the ice water.

Add all ingredients except the feta cheese into a stand mixer and blend together at low speed for several minutes.

Gently fold in the feta cheese by hand and stuff into hog casings.

This particular sausage is best prepared by grilling.

Refrigerate for up to 3 days, or vacuum pack and freeze for up to 6 months.