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Hello there fellow sausage makers,

The wisdom I seek relates to any "Greek" inspired sausage recipes you may know of.

Any suggestions gratefully recieved.

Thanks

A quick check I have these (passably more ) if they are of use

GREEK LOUKANIKA SAUSAGE
5 LB. coarse ground pork butt 1 1/2 Tsp. allspice
3 Tsp. salt 1 1/2 Tsp. coriander
7 cloves pressed garlic 1 Tsp. crushed bay leaf
1 Tbsp. thyme 1 1/2 Tbsp. grated orange peel
1 Tbsp. marjoram 1 cup red wine


GREEK ORANGE SAUSAGE
3 LB. fine ground pork butt 1 Tbsp. allspice
2 LB. fine ground beef 1 Tbsp. black pepper
3 cloves pressed garlic 1 Tbsp. salt
1 large orange 1 cup white wine
1 Tbsp. Cinnamon

Combine orange peel, garlic, cinnamon, allspice, pepper, salt and wine. Mix in blender until the orange peel is finely chopped. Mix well into meat and stuff into hog casings, or make patties.

GREEK PORK SAUSAGE
5 LB. medium ground pork butt 3/4 Tsp. chilli powder
1 large finely chopped onion 3/4 Tsp. allspice
6 cloves pressed garlic 3/4 Tsp. thyme
2 Tsp. black pepper 2 bay leaves
2 Tsp. oregano leaves 1/2 cup chopped parsley
3/4 Tsp. cayenne 1 cup water


GREECE
FRIED LAMB or BEEF SAUSAGES { KEFTEDAKIA }
1 pound lamb or beef finely ground
1/4 cup bread crumbs soaked in 1/4 cup milk for 5 minutes
1 small onion grated [about 3/8 cup]
1 tablespoon red wine or ouzo
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh mint, or 1 teaspoon dried
1 tablespoon freshly grated Parmesan or Kefalotiri cheese
3/4 teaspoon salt
Large pinch of black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon whole aniseed
1 large egg lightly beaten
Vegetable oil
2 - 3 tablespoons white flour

CYPRUS and GREECE
ORANGE-FLAVOURED PORK SAUSAGE { Loukanika }
1 pound lean ground pork
1/4 pound pork fat ground
2 garlic cloves crushed then minced
2 tablespoons dry red wine or vermouth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground coriander
Heaping teaspoon whole cumin seed
1/8 teaspoon ground allspice
3/4 teaspoon grated orange peel
Hog casings
Makes approx. 1 1/4 pounds raw sausage

Chicken, Spinach, Feta sausage

5 lbs. deboned and skinned chicken thighs and legs
8 oz. raw baby spinach chopped
½ medium onion chopped fine
½ lb. Feta cheese, crumbled
1 Tbs. Coarse salt
2 cloves garlic chopped fine
1 Tbs. black pepper
1 ½ tsp. Marjoram
½ cup milk powder
1 Tbs. special meat binder
5 oz ice water.
Grind chicken in a semi frozen state through a medium plate. Add water and all other ingredients, mix well then stuff into natural casings.

Many thanks gentlemen,

I have yet to produce the sausage suggested in your recipes.Upon doing so, I will let you know the end results.......

Thanks.

Οχι ρε γαμμοτο ! Go with Brican's recipes as far as pork sausage goes. Greek sausages tend to have regional variations, but pork is the usual main ingredient (Here in the Peloponnese anyway) Remember that Greek sausages are NOT used the same way as they are in the UK or Northern Europe. They are mainly used either sliced & served as part of a meze with Ouzo or in a casserole dish. Orange is the main aftertaste or to a lesser extent Leek. the sausage is nearly always heavily smoked, probably over a herb fire (Oregano, thyme, sage etc) After nine years in Greece I have never seen a traditional Chicken sausage (only in a super market health food section) & forget beef & Lamb in a sausage here - Lamb & beef are traditionally used in Keftethes/Keftethakia (denotes large or small) meatballs - No skin on these & served with a tomato/Lemon sauce. Spinach & feta in a sausage ? Never seen it - use these in spanakopita or tyropita ( spinach or cheese pies)
Enjoy & Καλο σας ορεχει !

I'm a little late to the party but check it out

I have used this recipe with success. It is the simplest and most traditional tasting. (to me at least) tastes best split then cooked in the pan. Serve with a squirt of lemon for traditional style meze

Simple metric measurements to increase as necessary. Double it for about 4 pounds for 2 large coils

Pork 700g
Lamb 300g

Salt 18g
Pepper 2.0g
Garlic 3.5g about 1 clove
Ground allspice 1g
Dry leaf thyme 2g
Dried oregano 2g
Grated orange zest 2g (about 2 tsp)
Red wine 100ml about 1/2 cup

Not all oregano is oregano
In Australia oregano is mainly Italian Oregano
Marjoram is Greek Oregano
The flavour difference is subtle but obvious
If you put marjoram on a pizza it doesnt taste Italian but put it on lamb and it tastes greek


Origanum vulgare, "Wild Marjoram," "Greek oregano"
Origanum onites, "Italian oregano"
Origanum heracleoticum/heraclites, previous name for "Greek Oregano"
Lippia graveolens, "Mexican oregano," also known as Mexican marjoram or Mexican wild sage, not a true oregano
Origanum vivens, "Spanish oregano"
Origanum majorana, "Sweet marjoram"