1 egg, lightly beaten
6 garlic cloves, minced
3 tablespoons dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon pepper
1 pound ground lamb
1 pound ground beef
In my freezer I have a boneless leg of lamb and some beef fat:
It's a little under 2 pounds of lamb and .5 pounds of beef fat. That would make the grind at least 80/20 maybe even closer to 70/30 depending on the fat content of the lamb. So here are my questions:
1. If I used the recipe above, and adjusted the ingredients for the larger amount of meat, would the egg be an issue? Not sure how eggs work in sausage. I have liquid egg whites on hand if that would work better.
2. How much liquid should I add to the mix. If I use water will it cause the sausage to lose flavor. Should I opt for white wine?
3. Could I add feta to the mix since it doesn't truley melt? I am thinking that would make it a good cheese for sausage. If so, how much feta for 2.5 pounds of meat.
Planning on stuffing these in natural hogs casing so they can eat sort of like a Greek sausage and peppers. Maybe serve them on a hot dog roll with some tzatziki and fresh tomato. Maybe some other creative toppings as well.
Thanks so much!