Recipe courtesy of Barley's Brewhub

Gyro Sausage

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  • Level: Advanced
  • Total: 9 hr 20 min (includes chilling time)
  • Active: 1 hr 10 min
  • Yield: 10 sausages
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2 pounds boneless skinless chicken thighs

1 pound bacon ends and pieces 

2 tablespoons kosher salt 

1 tablespoon plus 1 teaspoon freshly ground black pepper 

1 tablespoon dried basil leaves

1 tablespoon ground oregano 

1 tablespoon dried oregano leaves

1 tablespoon dried thyme leaves

2/3 cup powdered milk 

1/3 cup Kolsch beer

1/3 cup feta

3 tablespoons kalamata olive brine 

2 ounces chopped baby spinach 

Serving suggestions: Greek pita bread, shredded lettuce, red onion, chopped tomatoes, feta crumbles and Tzatziki Sauce, recipe follows

Tzatziki Sauce:

One 16-ounce container whole milk Greek yogurt

Zest of 1/2 lemon plus 2 tablespoons lemon juice 

1 tablespoon extra-virgin olive oil 

1 tablespoon chopped fresh mint 

2 teaspoons dry dill 

2 cloves garlic, crushed

1/2 grated English cucumber 

Salt and freshly ground black pepper


Special equipment:
a meat grinder; synthetic casings; a sausage stuffer
  1. Coarsely grind chicken and bacon through a meat grinder, then add salt, black pepper, basil, ground oregano, dried oregano and thyme to meat mixture. Put the meat mixture through the grinder a second time.
  2. Fold in powdered milk, beer, feta, olive brine and baby spinach by hand. Stuff into synthetic casings to make 10 sausages.
  3. Preheat the oven to 300 degrees F.
  4. Roast sausages until internal temperature reaches 165 degrees F, about 12 minutes.
  5. Serve on Greek pita bread with shredded lettuce, red onion, chopped tomatoes, feta crumbles and Tzatziki Sauce.

Tzatziki Sauce:

Yield: 2 cups
  1. Stir together yogurt, lemon zest and juice, oil, mint, dill, garlic, cucumber and some salt and pepper in a medium bowl, then place in refrigerator for 8 hours or up to overnight.
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