Misty Gully Greek Sausage Seasoning – Authentic Lamb Sausages at Home

This is a classic Greek-style seasoning built around aromatic herbs and savoury balance.

• Herbaceous – Marjoram and mint bring that unmistakable Greek sausage character
• Savoury – Garlic, onion and salt form a solid, meaty backbone
• Lightly sweet – A small amount of sugar rounds out the flavour
• Warm spice note – Cumin adds subtle depth without overpowering
• Mild heat – No chilli, making it family-friendly and versatile

👉 Expect a sausage that’s fragrant, juicy and perfectly suited to lamb.

• Lamb shoulder – Ideal fat-to-meat ratio for juicy sausages
• Lamb leg (with added fat) – Leaner cut, so mix in extra fat for best results
• Lamb trim – Great way to use offcuts when breaking down whole animals
• Mixed lamb & beef – Adds a slightly richer, less gamey profile
• Souvlaki-style sausage meat – Use without casing for skewers or patties

• Consistent results every batch – Pre-balanced seasoning removes the guesswork
• Designed for lamb – Works with the natural flavour rather than masking it
• Perfect for sausage beginners – Clear ratios and simple method
• Versatile beyond sausages – Can be used in rissoles, meatballs and mince dishes
• Authentic flavour profile – Traditional herb combination that actually tastes right

Basic Sausage Mix (5kg Batch)

1. Prepare meat
   • Use 5kg lamb (shoulder preferred)
   • Aim for ~20–30% fat content
2. Mince meat
   • Run through a 10mm plate for traditional texture
3. Mix ingredients
   • Add entire 200g seasoning pack
   • Add 6 eggs
   • Add 100g breadcrumbs
   • Mix thoroughly until tacky and sticky
4. Test your mix
   • Fry a small patty to check seasoning
5. Stuff into casings
   • Use 28–36mm natural hog casings
6. Rest sausages
   • Refrigerate overnight to allow flavours to develop

Pro Tips

• Keep everything cold – prevents fat smearing
• Don’t overwork – mix until just binding
• Use a binder (breadcrumbs) – improves texture and moisture retention

🔥 BBQ / Grill (Recommended)

• Temp: 180–200°C
• Time: 12–18 minutes
• Turn regularly for even cooking

👉 Avoid high heat early—sugar can burn and casing can split.

🔥 Low & Slow Finish

• Start indirect at 140–150°C for 20 minutes
• Finish direct heat for colour

👉 Great for thicker sausages.

🍳 Pan Fry

• Medium heat
• Cook 12–15 minutes, turning regularly

🌡️ Internal Temp

• Cook to 72°C internal
• Rest 3–5 minutes before serving

• Apple wood – Mild sweetness complements herbs and lamb
• Cherry wood – Adds colour and subtle fruitiness
• Olive wood (if available) – Authentic Mediterranean character

👉 Avoid heavy woods like mesquite—they overpower the herb profile.

• Greek Lamb Sausage Rolls
  Flaky pastry with herbed sausage filling
  Suggested internal link: See full recipe
• Souvlaki Sausage Skewers
  Skinless sausage meat grilled on skewers
  Suggested internal link: See full recipe
• Greek Breakfast Sausage Patties
  Pan-fried with eggs and flatbread
  Suggested internal link: See full recipe
• Lamb Sausage Gyros
  Slice cooked sausages into wraps with tzatziki
  Suggested internal link: See full recipe

Make proper Greek-style lamb sausages at home with zero guesswork. Whether you're a weekend BBQer or serious home butcher, this seasoning delivers every time.