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Mykonos Sausages

Mykonos Sausages

The Mykonos sausages is one of the most delicious in the Aegean and is considered an exquisite meze for ouzo. In order to prepare them, in addition to the pork, they need thrombi, allspice, salt, oregano, pepper and plenty of Mykonian north wind.

The making of Mykonos sausages, traditionally, came at the end of an entire ritual, which was the pig carcasses, the favorite holiday of the people of Mykonos. Every autumn towards the end, when the north winds began, they slaughtered the pig, which every housewife fed all year round. From the fillets and the brisket they made the famous ones louzes, and sausages were made from lean and fat.

"Today there is a feast, today there is pork,

today they took our pig from the paddock…

For see a brilliant table and fiery dishes

and honest faces that 'yes surrounded…

Come, friends and brethren, rejoice tonight,

that we slaughtered our pig and we sing gums. "

The separation of the pig, which the family fed with so much care all year round, could only be done this way.

 

 

Mykonos sausages are high in fat which makes the sausage tender and fluffy, without making it heavy. The pieces of meat are coarsely chopped - old with knives that cut the meat crosswise and now with minced meat but with the largest holes - and salted with a mixture of coarse and fine salt. After rinsing, they are dried and flavored with plenty of cloves, oregano, spices and pepper. Then they pass the meat in pork intestine. Immediately after takes over the north of Mykonos to dry them, since there were not many woods in Mykonos, to dry with the smoke over a fire!

Today, when the demand for Mykonos sausages is high, the three main butchers-manufacturers of louza, the Madoupas, The Menayas And the Markaras, they also make sausages, in a more modern way, but without the result appearing particularly this preserves their good reputation and their very special taste.

It is worth noting that the ubiquitously produced sausages of the Mykonos type, in no way resemble those produced on the island.

  • Mykonos Sausages - Greek Gastronomy Guide
  • Mykonos - Greek Gastronomy Guide
  • Mykonos - Greek Gastronomy Guide
  • Mykonos - Greek Gastronomy Guide
  • Mykonos Sausages - Greek Gastronomy Guide
  • Mykonos Sausages - Greek Gastronomy Guide
  • Mykonos Sausages - Greek Gastronomy Guide
  • Mykonos Sausages - Greek Gastronomy Guide

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