Greek Sausages (Intro)

I am a big fan of sausages and when I go to Greece in the summer, it’s a joy to have an array available from the market. The choices vary, depending upon where in Greece you are but let’s do a run-down of Greek sausages.

Cretan Sausages: ground pork marinated with wine vinegar. They are often lightly smoked from branches of thyme, sage, oregano. They contain a moderate amount of fat and are usually flavoured with cumin and hints of orange.

Sausages from Peloponnese: Fat content varies, depending on the region or producer (some fattier than others), often contains fine or course orange peel/zest, summer savory (throumpi) and may or may not be smoked.

Sausages from Tripoli: Made with pork and beef, smoked and may contain orange.

Sausages from Agrinion: Made with finally chopped pork, a bit of fat and seasoned with cinnamon and often contains mint and chopped olives.

Sausages from Thessaly: made with pork, piquante, containing chopped leeks and hint of cinnamon.

Sausages from Mt. Pelion: Made with a beef/pork combo, onion, sweet or hot pepper flakes, nutmeg, allspice and may contain orange.

Sausages from Trikala: Made with course chopped pork, containing leeks, thyme, oregano, black pepper and may contain orange.

Sausages from Lefkada: Coarse ground pork with a good amount of far, salt, pepper, garlic and may contain some anise.

Sausages from Andros: Made with pork, smoked and containing savory, fennel, allspice and anise. Also contains red wine, hot paprika and may contain orange.

Sausages from Mykonos: Sun-dried (not smoked), made with pork, containing sea salt, savory, oregano and allspice.

Sausages from Santorini: Made with pork and marinated with wine vinegar, flavoured with rosemary and oregano.

Sausages from Syros: Made with pork, a medium-sized sausage and flavoured with fennel and also garlic sausage with red wine.

Sausages from Tinos: Made with coarse ground pork, some fat and containing fennel seed.

Macedonian Sausages: Made with pork, leeks, oregano, allspice, mild or hot with chili flakes

Sausages from Kastoria: Made of pork and beef, seasoned with leeks, onion, decent fat content, savory, allspice, red wine.

Sausages from Kozani: made of pork and beef, with leeks, sweet and hot pepper flakes, lots of garlic, red wine and nutmeg.

Sausages from Naoussa (Vlachiko): Contains pork, and goat meat, decent amount of fat, leeks, oregano, allspice.

Sausages from Tzoumagias (Serres): Made with pork, good fat content, oregano, savory, some citrus, black pepper and nutmeg.

Karamanlidiko Sausages: can be made of beef (or beef/pork), contains garlic, fenugreek, paprika, cumin and black pepper.

Soutzouki Sausages: made of beef (sometimes lamb) with cumin, garlic, red pepper, black pepper.

What’s your favourite Greek sausage? Is there a Greek sausage I may have missed? Let me know.

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