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Pork or Boar Sausage, Greek Islands Style


These are some of my favorite fresh pork sausages. I made them with pork raised by a local producer, but they would work equally well with wild boar — plus a little domestic pork fat for good measure.

I read a vague description of the recipe in Diane Kochilas’ The Glorious Foods of Greece, and developed this sausage recipe from that. I’ve made this into a springtime sausage by using green garlic as well as regular garlic cloves, but you could also use just the regular bulb garlic, too.

You must use sweet red wine here. I use Mavrodaphne, a sweet Greek red wine, but you could also use Port or something similar. Another key is to toast your fennel seeds; it makes a difference in flavor.

 Makes 4 pounds of sausages.

  • 4 1/2 pounds pork or wild boar shoulder
  • 1/2 pound good-quality pork fat
  • 35 grams kosher salt, about 2 heaping tablespoons
  • 2 tablespoons toasted fennel seeds
  • 1 tablespoon minced garlic cloves
  • 1/4 cup chopped green garlic
  • 2 tablespoons cracked black pepper
  • Grated zest of 2 lemons
  • 2/3 cup Mavrodaphne or other sweet, red wine
  • Juice of 1 lemon
  • Hog casings (ask at a local butcher shop)


Start by reading my basic sausage-making instructions, which are hosted on my friend Elise’s site Simply Recipes.

  1. Chill the meat until it is almost frozen by putting it in the freezer for an hour or so.
  2. Take out some hog casings and set in a bowl of very warm water.
  3. Chop meat and fat into chunks that will fit into your grinder.
  4. Take out half the fennel seeds and half the black pepper. Why? You’ll want to add them right before you do that final mix. This keeps the spices whole, altering the sausage’s texture, making eating it more interesting.
  5. Combine the salt, the rest of the pepper, garlic and green garlic with the meat, mix well with your hands and let it rest in the fridge for about an hour.
  6. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) using the coarse die. If your room is warmer than 69°F, set the bowl for the ground meat into another bowl of ice to keep it cold.
  7. Add the wine, then mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge.
  8. Stuff the sausage into the casings. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher’s string.
  9. Hang the sausages in a cool place for up to 4 hours (the colder it is, the longer you can hang them). If it is warm out, hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge.
  10. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

More Wild Boar Recipes
More Recipes for Fresh Sausages

4 responses to “Pork or Boar Sausage, Greek Islands Style”

  1. Richard

    Just found your site through Google. Just started making sausage and most recipes from “Home Sausage Making” (Peery & Reavis) call for meat to be ground twice through fine disk. Is this always necessary – find regrinding makes a soft mush sometimes. A
    Also having lots of issues with my links done in hog or sheep casings. When I twist them after loosely stuffing, pricking air bubbles,an d twisting each several times in a different direction – well the next day when I go to use them and cut lins the stuffing comes out of the now open ends. How does the butcher avoid this – don’t see any strings are the frh sausages from Whole Foods.
    Any help to this novice greatly appreciated.

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