Kokoretsi is a traditional Greek recipe for a classic sausage made from lamb/goat pluck and other offal bound with intestines that's barbecued to cook. The full recipe is presented here and I hope you enjoy this classic Greek version of: Kokoretsi.
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Ingredients:
2 plucks (lamb or goat)
6 spleens
2kg intestines (lamb or goat)
some extra sweetbreads
salt, pepper, oregano
Method:
Wash the intestines (inside) and place them in a bowl with enough vinegar to cover for about 1h, then drain them and place them in a covered bowl in the refrigerator.
Wash the plucks, cut into a pieces about 4.5cm X 4.5cm and 1.5cm in height and leave it for a night in a colander (draped) to drain the fluid.
The next day, add the pieces into the spit alternately (eg first a piece of liver, a piece of lung, a piece of heart, a piece of spleen, a piece of sweetbreads and then start again from scratch – it does not matter the order be given, provided not put the same parts meat continuously).
Every so often push down slightly to avoid gaps between the pieces of meat because during cooking, pieces of meat will lose some fluids and they will shrink in size.
In a bowl, mix a large quantity of salt, black pepper and crumbles oregano together and sprinkle plenty of this over the kokoretsi.
Finally, wrap the entire surface of the kokoretsi with the intestines as tightly as possible (just take care that the intestines do not tear).
At those points points where a piece of intestine finishes, fasten with a toothpick and continue with the next one.
Sprinkle again with the mixture of salt, pepper, oregano and cook the kokoretsi over a barbecue of hot coals for about 90 minutes.
Ιf the outside surface of the kokoretsi seems that it is cooked but it still needs wants some cooking baking inside, cover with foil over and continue cooking.
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