This super tasty greek sausage, made from both pork and lamb is a cracking summer treat - with the orange zest really setting it apart from other sausages!

Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!

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  • 800 g pork shoulder, diced
  • 200 g pork fat
  • 400 g lamb shoulder, diced
  • 1 onion, finely chopped
  • 4 cloves of garlic minced
  • 2 tbsp olive oil
  • 1 tbsp ground coriander
  • 1 tbsp salt
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 2 tsp fresh thyme, finely chopped
  • zest of 1 orange
  • 2 meters hog casings soaked in warm water


  • Place the diced pork, diced lamb and fat in the freezer about an hour ahead of time
  • Soak about 2 meters of hog casings in warm water
  • Cool the metal parts of your grinder and stuffer before use, if possible
  • Fry the onion and garlic on a low heat until the onion is translucent, don’t brown it. Leave it to cool
  • Remove the diced pork and lamb from the freezer when its got a frozen crust to it
  • Grind the pork, lamb and fat into a bowl. Keep the bowl chilled whilst you prepare the spices
  • Mix all the spice mix ingredients together in a bowl, along with the cooked onion and garlic once cooled.
  • Add all of the ingredients, to the ground pork, lamb and fat and mix thoroughly, then chill in the fridge for 30 mins.
  • Re-grind the mixture into a chilled bowl
  • Stuff the mixture into the hog casing and twist off into 6 inch links

How to eat it?


October 11, 2023
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