Greek Sausages
Pork shoulder and belly provide dense protein and solid satiety, while dry red wine and orange zest deepen the flavor without adding unnecessary sweetness. The spice blend supports the meat rather than overwhelming it. The result is a juicy keto-friendly grilling sausage that keeps you full well.
Cut pork shoulder (700 g) and pork belly (300 g) into pieces suitable for the grinder. Pass the meat through a 5 mm plate so the mince keeps some texture.
Crush allspice (2 g) and coriander seeds (1.5 g). Finely grate orange zest (2 g) and combine it with table salt (13 g), dried garlic (4 g), thyme (1.5 g), dried marjoram (1.5 g), cayenne pepper (0.5 g), and dry red wine (100 g).
Add the seasoned mixture to the mince and knead for 8-10 minutes until the mass turns sticky and even. Chill the mince for 1 hour so the flavors distribute properly.
Mix the mince again briefly, stuff the casing, and form sausages 15-16 cm long. Leave them to dry for 20-30 minutes so the surface firms up and the sausages hold their shape better on the grill.
Grill the sausages over moderate heat for 10-12 minutes, turning regularly. The center should reach at least 68-70°C, and the juices should run clear when pierced. Let them rest for 3-4 minutes and serve hot.
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