Greek Smoked Sausage

• 2 sweet onions
• 2 heads garlic
• 6 lbs ground lamb
• 6 lbs ground beef
• 3 lbs ground pork fat
• 2 tablespoons dried parsley
• 2 tablespoons dried garlic
• 1 tablespoon dried chives
• 1 teaspoon dried chervil
• 6 dried tomatoes
• 1/2 cup dried mint
• 1 teaspoon ground black pepper
• 1 tablespoon dried lemon peel
• 1/3 cup curing salt
• 1 cup water
• 4 tablespoons dried oregano
• 1/4 cup fine chopped fresh mint leaves

1. Place onion in food processor and remove liquid.
2. Crush fresh garlic.
3. Mix meat, fat, seasonings, curing salt, and water in food processor or stand mixer until paste forms.
4. Add dried oregano and mint leaves, mixing in by hand.
5. Allow to cure in refrigerator for at least 1 hour.
6. Extrude into natural sausage casings.
7. Smoke over pecan and cherry wood chips for 2.5 to 3 hours at 160 degrees.

sweet onions, garlic, ground lamb, ground beef, ground pork, parsley, garlic, chives, chervil, tomatoes, mint, ground black pepper, lemon peel, curing salt, water, oregano, mint leaves

Taken from www.food.com/recipe/greek-smoked-sausage-538881 (may not work)