Gyro sausage – Greek classic in sausage form (νόστιμος)

Cut the pork belly and pork neck into mincer-sized pieces. You can vary the size depending on how big your grinder is.

Put the ingredients in the freezer for 1-2 hours. This will help you later when grinding and ensure that the mixture does not get too warm.

Now you can grind the meat. Depending on how coarse or fine you want your sausage, you can use different perforated disks. To be honest, this is completely a matter of taste. I personally use the finest perforated disk. But as I said ... You have to like it!

Add the spices to the mixture and mix the ingredients together. You can do this by hand or with a hand mixer. Make sure that you mix the sausage meat for 4-5 minutes so that it binds well.

Next, put the pre-watered casing (approx. 30 min) on the sausage stuffer. Use pork casings caliber 28/30. In the end, it’s up to you whether you want to make thinner or thicker sausages. As with the degree of fineness, this is a matter of taste and can be decided by you.

Now fill the meat into the casing. To do this, hold the casing tightly on the filling spout and let it slowly fill up more and more. This part takes some practice. Don't worry if it doesn't go 100% right away. Important: Do not fill the casing too full, otherwise it will burst later when roasting.

Now turn the sausage. You can decide for yourself how big you want your sausage to be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forwards a few times. Then leave out one length of sausage and repeat the process.

You can now fry the sausage. Optionally, you can also blanch it in salted water at 70 °C (158.0°F) for approx. 25 minutes (18 g salt  per liter of water). Place the sausage in ice water to cool.

Your Gyro sausage is ready. Enjoy it. 😄