This sausage is not as spicy as the Calabrese lucanica. We like it as part of a Greek mixed grill, combined with a few pieces of souvlaki and a little piece of chicken marinated in a mixture of oregano, garlic, thyme, and lemon.
Combine all the ingredients except the casing and oil in a mixing bowl and mix well with your hands. Fry a small patty as a test and adjust seasonings to taste.
Using the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make
Heat the grill or broiler. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or broil the sausages 3 to 4 minutes each side until cooked through. For patties, brush with a little oil and grill about 3 minutes each side or sauté in a little oil over high heat.
Serve with rice pilaf or roasted potatoes, a little bowl of diced cucumbers mixed with yogurt, garlic, and mint, and a roasted tomato or sautéed tomatoes with mint. If tomatoes are out of season, grill peppers and eggplant or serve zucchini sautéed with onions and toasted walnuts.
© 1998 Joyce Goldstein. All rights reserved.