THE MENU GREEK SAUSAGE IMPROVISATION

Here is a seasoning combination for a sort of Greek style sausage.

 

I suggest cumin, fresh basil leaves, caraway seeds (they usually use fennel), and mint, with lemon juice in moderation. Rendered smoked bacon fat, unless you are Jewish. They use orange peel, I leave it out entirely.

 

Greeks usually use pork for this kind of thing. I think beef, or a combination of pork and lamb would also be very good.

 

Of course you use the usual onion and garlic, salt pepper, etc. I would throw in minced mild Greek pepperoncinis in moderation.

 

I hate retsina. How about very dry chardonnay.