Print Page - Greek Sausage

Title: Greek Sausage
Post by: SiFumar on February 01, 2011, 04:23:25 PM

It's also known as "Orange Sausage" I usually make meatballs out of it. It is a fresh sausage.

1 clove garlic
grated peel from half orange
1 1/2 tsp salt
1 tsp cinnamon
1 tsp pepper
1 tsp allspice
1/2 c white wine

Mix in blender

Add to 2 lbs coarse ground beef and 1 lb coarse ground pork. Mix well.

I usually allow flavors to blend in refrigerator. Can put in casings...but I usually just make meatballs use and freeze.

These were my sons favorites.

Next batch I make I'll take pics.

Title: Re: Greek Sausage
Post by: Habanero Smoker on February 02, 2011, 01:42:24 AM

Thanks for the recipe. This does look good, and versatile. Pics are OK, but a recipe is much better. I'm going to make a batch this weekend.

Title: Re: Greek Sausage
Post by: 3rensho on February 02, 2011, 03:59:22 AM

Hi, there's a similar recipe for Loukaniko on Len Poli's site. Been putting off making it but now I think I'll give it a shot. Does sound good.

Title: Re: Greek Sausage
Post by: SiFumar on February 02, 2011, 04:08:08 PM

Quote from: 3rensho on February 02, 2011, 03:59:22 AM
Hi, there's a similar recipe for Loukaniko on Len Poli's site. Been putting off making it but now I think I'll give it a shot. Does sound good.

Sorry don't know who this guy is...but will look him up.

It really is a different recipe, but it gets addictive....really would like to try it in moink balls.

Title: Re: Greek Sausage
Post by: 3rensho on February 02, 2011, 09:57:30 PM

Here's the link http://lpoli.50webs.com/Sausage%20recipes.htm#FRESH (http://lpoli.50webs.com/Sausage%20recipes.htm#FRESH) and scroll down to Greek-Style Sausages.

Title: Re: Greek Sausage
Post by: Habanero Smoker on February 08, 2011, 02:09:13 AM

SiFumar;

This is a great recipe. I made it over the weekend. When I was mixing the ingredients, the aroma was great. I was tempted to add curry powder, but restrained myself. Though I will be adding it the next time. The only change I made was to add an extra 1/2 teaspoon of salt.

I separated the sausage into about 1 pound batches. One pound I left as fresh sausage, one pound was made into sweet & sour cocktail meatballs, and the final pound was made into "plain" cocktail meatballs that were served with Tzatziki sauce for dipping.

Title: Re: Greek Sausage
Post by: SiFumar on February 08, 2011, 05:50:54 PM

Glad to hear you liked it. I bet curry would be a different twist to it. Let me know how it tastes when try it.

Title: Re: Greek Sausage
Post by: Habanero Smoker on February 09, 2011, 01:23:11 AM

Quote from: SiFumar on February 08, 2011, 05:50:54 PM
Glad to hear you liked it. I bet curry would be a different twist to it. Let me know how it tastes when try it.

I sure will. Thanks again for the recipe.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: SiFumar on February 01, 2011, 04:23:25 PM