Greek Pork Sausage

Preparation info
  • Makes eight

    4 inch

    • Difficulty


Appears in

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


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 simp