Kokoretsi
Appetizers • Greek
Description
A recipe shared by the head chef of a Greek restaurant in Moscow, John Smith.
Ingredients
- Lamb stomach 10 oz
- Lamb stomach 10 oz
- Lamb stomach 10 oz
- Lamb Casings 2½ kg
- Lamb Fat Netting 15 oz
- Oregano 0 oz
- Ground Black Pepper 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Cut the lamb offal (heart, lungs, liver) into pieces, season with salt and pepper, and add oregano.
Step 2
Rinse the intestines twice under running water, then once more in salted water with vinegar (for 1 liter of water — 20 grams of salt and 100 ml of vinegar). Next, skewer the chopped offal onto the spit, packing them tightly together while alternating different types of offal. Cover the top with a layer of lamb fat netting, and then wrap the intestines around the spit in several layers, ensuring the entire surface of the offal is covered. The final casing should be about 1.5 cm thick (with several layers).
Step 3
Cover the sausage completely with parchment paper and foil, then grill over low heat from the coals for about 2 hours. After that, gradually increase the heat of the coals and cook for another 3 hours, monitoring the fire. Cook until a dark golden crust forms on the outside and the inside is fully cooked. Then slice into thin pieces. Serve with lemon and oregano.
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