Greek Pork and Beef Sausage with Orange Zest, Coriander, and Chili Flakes | CUESA

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Returns March 17, 2022

Greek Pork and Beef Sausage with Orange Zest, Coriander, and Chili Flakes


Victoria Wise, author of Sausage: Recipes for Making and Cooking with Homemade Sausage (Ten Speed Press, 2010).

This was demonstrated at CUESA’s Market to Table Program on July 9, 2010.

Makes 1 ½ pounds


1 pound ground pork
6 ounces ground beef or veal
2 ounces salt pork, fat part only, minced
1 teaspoon finely chopped orange zest
½ teaspoon ground coriander
1 teaspoon chili flakes
½ teaspoon freshly ground black pepper
⅓ cup retsina or dry white vermouth
1 teaspoon kosher salt


  1. Place the pork, beef, salt pork, orange zest, coriander, chili flakes, black pepper, retsina, and ½ teaspoon of the salt in a medium bowl. Knead with your hands until thoroughly blended.

  2. Cook and taste a small sample, add the remaining ½ teaspoon salt if needed.
  3. Leave in bulk, cover, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to blend.
  4. Sauté or grill, or cook as directed in individual recipes. The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »