Gyro Sausage
- Level: Advanced
- Yield: 10 sausages
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 393
- Total Fat
- 28
- Saturated Fat
- 10
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 29
- Cholesterol
- 127
- Sodium
- 569
- Total: 9 hr 20 min (includes chilling time)
- Active: 1 hr 10 min
Ingredients
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
Directions
Special equipment:
a meat grinder; synthetic casings; a sausage stuffer- 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.
- Fold in powdered milk, beer, feta, olive brine and baby spinach by hand. Stuff into synthetic casings to make 10 sausages.
- Preheat the oven to 300 degrees F.
- Roast sausages until internal temperature reaches 165 degrees F, about 12 minutes.
- Serve on Greek pita bread with shredded lettuce, red onion, chopped tomatoes, feta crumbles and Tzatziki Sauce.
Tzatziki Sauce:
- 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.