Lamb, Beef Heart & Feta Summer Sausage - Gyro style

[LoydB]

I grabbed some of the Walton's spice-lined casings (black pepper, diablo and gyro). My first try with one is this -- building a gyro flavor profile for the summer sausage and using up the lamb shoulder and beef heart I had in the freezer. It is assertively flavored, and very tangy, even though it only fermented to 5.1. It is best sliced as thin as possible or it can be overwhelming. I need to make my normal beef summer sausage and case it with the gyro one so I can get a better baseline on what the casing is bringing to the table. I'd also double the feta next time. Dried to 25%. Thanks to all y'all who helped me with the recipe.

 

[LoydB]

 

[LoydB]

 

[tbern]

thanks for sharing all the great pics and your method! looks so delicious in that first one!!

 

[indaswamp]

Very nice!

 

[LoydB]

thanks for sharing all the great pics and your method! looks so delicious in that first one!!

Thanks! This is definitely one that is way better sliced paper thin. Too much is overwhelming.

Very nice!

Thanks!