Category: Sausages
Traditional Greek sausage made of beef and pork enriched with leek. These sausages should be grilled, baked or broiled. You cannot eat them raw.

4.75 Incl. VAT

In stock

Traditional Greek sausage of beef and pork with orange peels. The sausage that is eaten in Kalamata. These sausages should be grilled, baked or broiled. You

4.75 Incl. VAT

There are only 10 pieces left in stock!

Specially seasoned sausages as it is commonly eaten in the North of Greece. These sausages should be grilled, baked or broiled. You cannot eat them raw.

4.75 Incl. VAT

There are only 9 pieces left in stock!

Traditional Greek sausage enriched with garlic. These sausages should be grilled, baked or broiled. You cannot eat them raw.

4.75 Incl. VAT

There are only 10 pieces left in stock!

Traditional sausage with fenugreek as eaten in the city of Smyrna (Σμυρναίικα). These sausages should be grilled, baked or broiled. You cannot eat them raw.

4.75 Incl. VAT

There are only 10 pieces left in stock!

Fine salami from the Greek island of Lefkas in the Ionian Sea. Delicious as a snack with ouzo or tsipouro.

8.50 Incl. VAT

There are only 3 pieces left in stock!

Greek traditional Kalamata sausages (loukanika)

It began in 1970, when grandfather Konstantinos moved to Athens because he believed that traditional Kalamata sausages deserved to travel throughout Greece and beyond. The secret of his success was the special local recipe. Today, the Moutevelis family offers a wide range of traditional village sausages of high quality and precious flavour based on the original recipes. The sausages are made with delicious cuts of fresh pork, beef or mutton. In addition, 100% natural herbs and spices, fine red wine, fresh ingredients such as orange, leeks and PDO products such as feta cheese, Manouri and Kalamata olives are used. The traditional Greek sausages are matured in the traditional way. They are smoked with beech wood to give us the taste and delights of authentic, homemade sausages. The sausages contain no gluten and colourings. In this way, the Moutevelis company in Athens has been making these artisanal products of very high quality for 40 years. We therefore proudly offer the sausages from our own region.

How to prepare the Traditional Kalamata sausage

Sausages should be grilled, baked or broiled. You cannot eat these raw. The sausages are great for the barbecue: grill the sausages on medium-high heat until they are crispy on the outside and have turned a nice colour. There are many uses for the sausages, they are also used in the traditional recipe kayanas (Greek sausage, tomato and egg). The sausages pair well with egg, both with the kayanas but also with just a fried egg. You can also serve them separately, but the sausages are also very tasty as stuffing, on different sandwiches, in sauces, mezedes, spetsofai or with pasta. Try the different recipes and you will be amazed by the taste!

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