Overview
Greek Sausage in this record is a modern lamb-and-pork-fat sausage with cheese, not a definition of the entire Greek sausage tradition. Greece's established sausage family is more accurately represented by loukaniko.
Where it's from
Identity and terminology
Lamb and cheese evoke Greek ingredients, but no evidence supports a protected or national product called simply Greek Sausage with this exact formula.
Composition and characteristics
Lamb provides the main meat flavour, pork fat gives succulence and cheese adds salt and creamy pockets. Garlic, oregano, pepper, lemon or wine create the intended Greek-style profile.
Production and process
The chilled lamb and fat are minced, cheese is folded through without smearing and the mixture is stuffed as fresh links. It is grilled or pan-fried.
History and regional forms
The sausage belongs to modern international Greek-inspired butchery, where familiar ingredients such as lamb, feta-type cheese, oregano and lemon are assembled into fresh sausages. It should not be given an invented ancient lineage.
Use, storage and related products
It is served with flatbread, salad, yoghurt sauces or roasted vegetables. It differs from traditional Greek loukaniko, which is usually pork-based and often flavoured with orange and regional herbs.
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, run it through one of our curing calculators so the salt, cure and timings are right and safe for your own batch.
Make this — the measured Curesmith version →“Make this” opens the same cure as a measured recipe, scaled to your batch.
- Meat
- Lamb shoulder
- Cut
- Lamb shoulder
- Salt (%)
- 1.6
- Curing salt
- None
- Fermented
- No
- Smoked
- No
- Maturation
- Raw sausage ≤4°C for up to 2 days; freeze for longer storage
- Basis
- per 1,000 g lamb shoulder
- Style
- Fresh lamb, pork-fat and cheese sausage
Ingredients
- Lamb shoulder100% · 1000 g
- Pork back fat35% · 350 g
- Feta or sheep/goat cheese, 8 mm cubes7.4% · 100 g
- Fine salt1.6% · 21.5 g
- Ground black pepper0.21% · 3 g
- Cayenne0.21% · 3 g
- Ground coriander seed0.21% · 3 g
- Dried thyme0.21% · 3 g
- Dried mint0.3% · 3 g
- Cornstarch1.1% · 14.5 g
- Dry red wine9.5% · 128.5 g
Method
- Chill lamb, fat, cheese, wine and equipment to 0–3°C.
- Grind lamb shoulder and back fat through 8 mm.
- Dissolve salt and cornstarch in wine; add pepper, cayenne, coriander, thyme a...
- Fold in chilled cheese cubes gently.
- Stuff into 32–36 mm hog casings and form 10 cm links.
- Refrigerate 4–12 hours at 2–4°C.
Safety. Raw lamb sausage with dairy. Keep refrigerated, declare milk and cook fully.