Greek Lamb Sausage
Also known as historical Greek-style lamb sausage, Greek Sausage-Traditional
Greece
Overview
Greek Sausage-Traditional is an archival lamb, bread, onion and egg formula presented by its source as Greek. It should be retained as a historical recipe variation rather than elevated to the canonical national sausage.
Where it's from
Identity and terminology
The word traditional requires evidence of continuity. The formula does not correspond clearly to any named Greek protected or regional sausage, so treat it as a historical Greek-style recipe rather than a regional standard.
Composition and characteristics
Lamb is extended with bread and onion and bound with egg, producing a soft filling closer to a seasoned forcemeat than to coarse loukaniko. Pepper, herbs and garlic provide the flavour.
Production and process
Cooked or soaked bread is mixed with chilled minced lamb, onion and egg, then stuffed or formed. The product is raw and highly perishable.
History and regional forms
Bread-and-meat mixtures are widespread in Greek domestic cooking, including meatballs and baked dishes. This sausage formula may reflect that culinary logic, but it should not be used to rewrite the history of Greek loukaniko.
Use, storage and related products
It can be fried or grilled and served with vegetables, bread and yoghurt. It remains separate from loukaniko and from the modern lamb-and-cheese variation.
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 (%)
- 1.7
- Curing salt
- None
- Fermented
- No
- Smoked
- No
- Maturation
- Raw sausage ≤4°C for up to 1 day; freeze for longer storage
- Basis
- per 1,000 g lamb shoulder
- Style
- Fresh lamb, bread, onion and egg sausage
Ingredients
- Lamb shoulder100% · 1000 g
- Fresh onion, finely chopped12.9% · 143 g
- Whole egg, without shell19.4% · 214.5 g
- Dried wheat roll, cubed10% · 100 g
- Fine salt1.5% · 17 g
- Ground black pepper0.52% · 5.5 g
- Dried marjoram0.26% · 3 g
- Ground cumin0.26% · 3 g
- Fresh garlic, finely minced1.9% · 21.5 g
- Dried mint0.4% · 4.5 g
- Dry red wine31.1% · 343 g
Method
- Soak the dried roll in the measured wine for 15 minutes, then break it into a...
- Chill lamb, egg, onion and bread mixture to 0–4°C.
- Grind lamb shoulder through 8 mm.
- Add salt, pepper, marjoram, cumin, garlic, mint, onion, egg and soaked bread....
- Stuff firmly into 26 mm sheep casings and form small links.
- Refrigerate 2–6 hours at 2–4°C.
Safety. Contains raw meat and egg. Maintain strict refrigeration and cook throughout.