Greek Pork Sausage

Preparation info

  • Makes eight

    4 inch

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

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.


  • 2 pounds ground pork
  • ½ pound pork fat, finely ground
  • ½ cup dry red wine
  • 2 tablespoons finely minced garlic
  • 1 tablespoon grated orange zest
  • 1 tablespoon ground allspice
  • 1 tablespoon ground coriander
  • 2 teaspoons chopped fresh marjoram
  • 1 to 1½ teaspoons salt
  • 2 teaspoons (or to taste) freshly ground pepper
  • 2 feet hog casing (optional)
  • Olive oil for cooking sausages


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 4-inch links. Or simply shape into 4-inch patties.

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.