In this article, you will learn how to make your own gyro sausage. It is super quick to make.
With typical gyro spices, it brings Mediterranean flair to the grill and makes for a really delicious change. Especially if you love gyros and want to try something new, this recipe is just right for you.
By the way, gyro bratwurst tastes great in a warm pita flatbread with a little tzatziki – or completely different, e.g. with sauerkraut for a mix of Greek and German barbecue enjoyment.
Want more creative bratwurst ideas? Then take a look at my recipe book “”24 Bratwurst Recipes For A Perfect Barbecue Experience” – there’s something for every taste!
I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.
But now enough talking…
Here you can find the complete gyro sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Gyro sausage – What do you need to make it?
This sausage is easy to make with the right ingredients and a little patience.
Ingredients per 1 kg
- 60 % pork belly (600 g)
- 40 % pork neck (400 g)
The fat content should be between 20 % and a maximum of 25 %.
Spices per kg
- 18 g salt
- 4 g sweet paprika powder
- 3 g black pepper
- 3 g dried oregano
- 2 g dried rosemary
- 2 g dried thyme
- 2 g cumin
- 0.5 g garlic powder
- 0.5 g onion powder
The equipment to make Gyro sausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Natural casings / jars
The Gyro sausage is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
If you want to make Gyro sausage without casings, you can use jars and boil down the mixture.
Gyro sausage – Step-By-Step Instructions
Follow these steps to make the perfect Gyro sausage.
1. Cut the pork belly and pork neck into mincer-sized pieces. You can vary the size depending on how big your grinder is.
2. 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.
3. 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!
4. 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.
5. 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.
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
6. 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.
7. 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.
8. 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.
9. Your Gyro sausage is ready. Enjoy it. 😄
Frequently asked questions
What is the shelf life of your gyro sausage?
The gyro sausage can be kept in the fridge for approx. 3 days. You can also freeze it. Then it will keep for much longer. And don’t worry, it won’t lose any of its flavor.
Can I freeze the gyro sausage?
Yes, it can be frozen without any problems and can be kept frozen for around 3-6 months.
Can I make gyros bratwurst without the casing?
Yes, you can shape the mixture into bratwurst without the casing and grill or fry it. You can find my bratwurst without casing recipe here.
What goes well with gyros bratwurst?
- Classic: pita bread, tzatziki, red onions, tomatoes, and a little feta cheese.
- Hearty: sauerkraut and mustard.
- Or simply with a crisp salad and some flatbread—super versatile!
Can I add sauerkraut directly to the gyros bratwurst?
Yes, that’s possible! Simply use the preparation method from my beer kraut sausage recipe and combine it with the typical gyros spices from this recipe. This will give you an exciting fusion of hearty sauerkraut and spicy gyros flavor.