Today we will be making a highly requested sausage. The Gyro Sausage. This is a Larry Kapigian creation and a must make in my book. The end result was superb!! Below you will find a recipe for this sausage, the pita bread I made in this post, and tzatziki sauce. Enjoy.
Follow basic sausage preparation practices when making this sausage.
- Clean and sanitize all of your equipment before and after use.
- Chill your meat to below 34f or 1c before grinding.
- Before you mix your meat make sure you rechill to 34f or 1c, if you add any liquid make sure its ice
- Mix the meat, liquid, and seasonings till the mince becomes very tacky.
- Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
- Cook till you reach your desired internal temp.
Here are a few things you might find useful when making this sausage
- SavorYe Flavor Booster
- High Quality Natural Casings (AA Grade)
- Thermapen ONE (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
2 Guys & A Cooler Amazon Storefront
Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
Gyro Sausage
A beautiful sausage that's loaded with flavor
How much do you want to make? 1000 grams
Ingredients
- 250 g lean beef
- 250 g lean pork
- 200 g lamb
- 300 g pork back fat
- 100 g grated red onion drained
- 20 g minced garlic
- 15 g salt
- 7 g savorye
- 2 g Aleppo pepper
- 2 g cumin powder
- 2 g black pepper
- 2 g sumac powder
- 2.5 g dried parsley If you plan on using fresh herbs use double the amount called for in fresh
- 1 g dried oregano If you plan on using fresh herbs use double the amount called for in fresh
- .5 g dried marjoram If you plan on using fresh herbs use double the amount called for in fresh
- .5 g dried thyme If you plan on using fresh herbs use double the amount called for in fresh
- .5 g dried rosemary If you plan on using fresh herbs use double the amount called for in fresh
- 20 g milk powder high heat
- 100 g water
- hog casing 29mm-32mm
Instructions
Prepare the casing (If you plan on having a cased sausage)
- Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.
Prepare the meat and spices
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
- Grate the red onions and place them in either a cheese cloth or a sieve to drain. You want to remove as much of the onion juice as possible
- Grind your chilled meat and fat on a 6mm plate.
- Mix the chilled meat with the spices, water, drained onions and garlic till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
- Stuff your sausage into a casing and prick out any air pockets. Link the sausage to your desired size and refrigerate overnight. This is a fresh sausage so technically you don't have to refrigerate overnight but if you do the spices will come together better and the little twists between each sausage will dry up. This will keep the meat from spilling out while you cook it.
- Cook the sausage till you reach your desired internal temperature
Cooking a fresh sausage:
- GRILL METHOD (RECOMMENDED) | Bring the temperature of your pit to 300f – 350f (148.8c – 176c). Place the sausage on the rack and cook till you reach the desired internal temp. Flip often so they cook evenly.
- BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Then place the sausage in a preheated oven 300f – 350f (148.8c – 176c) and bake till you reach your desired internal temperature.
Serving Reccomendations
- Serve in a pita bread with a drizzle of Tzatziki sauce. Enjoy
Storage Instructions
- Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
- You can also place these sausages in a vacuum sealed bag and freeze for later.
Easy Pita Bread Recipe
Ingredients
- 227 ml lukewarm water
- 1.25 g sugar
- 7 g active dry yeast
- 150 g hard flour 1st addition
- 10 g salt
- 30 ml olive oil
- 265 g hard flour 2nd addition (you might need a little more or a little less)
Instructions
- Whisk together the water, sugar, yeast, and the first addition of flour
- Cover and let it rest till the mixture starts to rise and get bubbly. Depending on the temperature of your kitchen this could take 15-30 minutes.
- After the mixture looks all bubbly add the salt, olive oil, and about 3/4 of the remaining flour (2nd addition)
- With the dough hook, knead on low. If you notice the dough sticking to the sides of your mixer add a little more flour at a time. You want the final dough ball to be springy, soft, and smooth.
- Turn the dough onto the counter and form into a ball. Place into a greased bowl and cover with cling film. Let the dough ball rise till it has doubled in size (times will vary depending on the temperature in your kitchen).
- Uncover, pinch down the dough ball to remove pockets of air and divide the ball into 8 pieces (I use 78g per ball). Shape each piece into a round ball by pulling the sides of your small dough ball to the center as you work your way around the ball. With the palm of your hand finish forming the ball. The end result should look smooth with no visible creases. Place the dough balls on the counter and cover with a slightly oiled piece of cling film. Let rise for another 30 minutes.
- Form your pita breads by degassing the balls, flatten them out into a circle and with a rolling pin roll out the dough till you have a uniformly thick flat round disk. I try to aim for 1/4 inch thickness. Once you achieve this you can cover them with cling film and let rest for 5-10 minutes. Usually by the time I have formed all the pita disks the first ones are ready to cook.
Cooking the Pita Bread
- Heat a cast iron skillet with a little olive oil on a medium high. Place the formed dough on the skillet and cook for 60 seconds. Flip the bread and cook an additional 30 seconds. Flip the bread again and continue cooking. You will notice the pita start to inflate. As this happens you can help the pita along by gently pressing on the top to encourage the bread to inflate completely. After you pita has completely inflated, you can continue to cook to get a golden brown color on each side.
Quick and Easy Tzatziki Sauce
Ingredients
- 225 g Greek yogurt whole fat
- 100 g grated English cucumber excess water drained out
- 3 g grated garlic or to taste
- 6 g fresh dill finely chopped. Add to taste
- 2.5 g salt or to taste
- 45 ml lemon juice or to taste
- 15 ml olive oil or to taste
Instructions
- grate the cucumber and drain out any excess water
- Once the cucumber had had the excess water removed add it to a small bowl with the rest of the ingredients. Mix and taste. Adjust as necessary.
- Cover and refrigerate overnight before serving.
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Looks great
Leaving a five star because I KNOW I’mma love it!
Not making the sausages till Wednesday, but momma’s here that that pita recipe. Moroccan Lamb Stew for dinner tonight…mmm hum.
Bookmarked and I’ll be back!
Made these today. Absolutely delicious