Kokoretsi
10 servings
330 minutes
A recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave, Stamatis Tsilias.
1
Cut the lamb's internal organs (heart, lungs, liver) into pieces, season with salt and pepper, and add oregano.
- Lamb heart: 300 g
- Lamb lungs (lights): 300 g
- Lamb liver: 300 g
- Oregano: 20 g
- Ground black pepper: 20 g
- Salt: 20 g
2
Rinse the intestines twice under running water under pressure, then once more in salty water with vinegar (20 grams of salt and 100 ml of vinegar per liter of water). Next, thread the chopped entrails onto a skewer tightly together, alternating different offal. Cover with a layer of lamb fat netting on top and then wrap the intestines around the skewer in several layers, covering the entire surface of the entrails. The casing should be about 1.5 cm thick (several layers).
- Lamb casings (intestines): 2.5 kg
- Lamb caul fat: 400 g
3
Wrap all the sausage in parchment and foil, then cook over low heat from the coals for about 2 hours. Gradually ignite the coals and cook for another three hours, monitoring the fire. Cook until a dark golden crust forms on top and it is fully cooked inside. Then slice into thin pieces. Serve with lemon and oregano.
- Oregano: 20 g