I am a big fan of sausages and when I go to Greece in the summer, it’s a joy to have an array available from the market. The choices vary, depending upon where in Greece you are but let’s do a run-down of Greek sausages.

Cretan Sausages: ground pork marinated with wine vinegar. They are often lightly smoked from branches of thyme, sage, oregano. They contain a moderate amount of fat and are usually flavoured with cumin and hints of orange.

Sausages from Peloponnese: Fat content varies, depending on the region or producer (some fattier than others), often contains fine or course orange peel/zest, summer savory (throumpi) and may or may not be smoked.

Sausages from Tripoli: Made with pork and beef, smoked and may contain orange.

Sausages from Agrinion: Made with finally chopped pork, a bit of fat and seasoned with cinnamon and often contains mint and chopped olives.

Sausages from Thessaly: made with pork, piquante, containing chopped leeks and hint of cinnamon.

Sausages from Mt. Pelion: Made with a beef/pork combo, onion, sweet or hot pepper flakes, nutmeg, allspice and may contain orange.

Sausages from Trikala: Made with course chopped pork, containing leeks, thyme, oregano, black pepper and may contain orange.

Sausages from Lefkada: Coarse ground pork with a good amount of far, salt, pepper, garlic and may contain some anise.

Sausages from Andros: Made with pork, smoked and containing savory, fennel, allspice and anise. Also contains red wine, hot paprika and may contain orange.

Sausages from Mykonos: Sun-dried (not smoked), made with pork, containing sea salt, savory, oregano and allspice.

Sausages from Santorini: Made with pork and marinated with wine vinegar, flavoured with rosemary and oregano.

Sausages from Syros: Made with pork, a medium-sized sausage and flavoured with fennel and also garlic sausage with red wine.

Sausages from Tinos: Made with coarse ground pork, some fat and containing fennel seed.

Macedonian Sausages: Made with pork, leeks, oregano, allspice, mild or hot with chili flakes

Sausages from Kastoria: Made of pork and beef, seasoned with leeks, onion, decent fat content, savory, allspice, red wine.

Sausages from Kozani: made of pork and beef, with leeks, sweet and hot pepper flakes, lots of garlic, red wine and nutmeg.

Sausages from Naoussa (Vlachiko): Contains pork, and goat meat, decent amount of fat, leeks, oregano, allspice.

Sausages from Tzoumagias (Serres): Made with pork, good fat content, oregano, savory, some citrus, black pepper and nutmeg.

Karamanlidiko Sausages: can be made of beef (or beef/pork), contains garlic, fenugreek, paprika, cumin and black pepper.

Soutzouki Sausages: made of beef (sometimes lamb) with cumin, garlic, red pepper, black pepper

Soufli Sausages: from Evros region of Thrace, they are made of pork and beef, blend of oregano, allspice, red pepper and they come in fat or slim sausage formats.

What’s your favourite Greek sausage? Is there a Greek sausage I may have missed? Let me know.