Pork spit-roast kontosouvli spicy with sausage

Pork meat is an ideal base for many creative recipes. This time, we’ll show you a mild spicy pork spit-roast. It’s a very good and neat recipe by our friend George Karagiannis, who is a chef, a writer of numerous gastronomy books, and a partner on our Youtube channel. This recipe has a rich spicy taste, ideal to accompany the wine. It’s a great appetizer to enjoy with your company. Let’s see step-by-step this great recipe, from the preparation to the grilling. Happy Grilling everyone!

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For 1 kg/2.2 lb of pork meat:

  • 15 g salt (preferably fleur de sel)
  • 2 g allspice
  • 1 g coriander seeds
  • 1 g cayenne pepper
  • 2 g granulated garlic
  • ½ tsp summer savory
  • 1 tbsp Dijon mustard
  • 100 ml white wine
  • 30 ml sunflower oil
  • 1 medium ripe tomato
  • ½ green hot pepper
  • Country sausage with leek


Use pork meat from the rump and the loin. Use traditional country sausage with leek, which is made from coarsely ground pork instead of meat slurry. Cut the meat into 5x5 cm pieces -suitable for skewering on the small spits- and the sausage into 5cm long pieces. Then, cut each piece of sausage in half and flatten each half. Bash the allspice and the coriander seeds in the mortar, until they turn into powder. Add the cayenne pepper, the summer savory, and the granulated garlic. Bash them well after adding the salt. Pour the wine into a bowl and add the spice blend to dissolve it. Put the bowl aside, until you blend the tomato and the green hot pepper in the blender. 

Place the meat in a large vessel, where it can be easily mixed. Firstly, add the wine with the spice blend and massage the meat until it absorbs the wine. Then, add the Dijon mustard and mix by massaging the meat. Then, it’s time to add the tomato and pepper mixture. Mix well one more time. Finally, add the sunflower oil and mix one last time. Cover the vessel and refrigerate for 8-24 hours.

COOKED ON amber.q A

amber.q A


Before lighting the charcoals, prepare the skewers. Firstly, skewer a piece of sausage with its skin facing down. Then, skewer a piece of pork meat. Add a piece of sausage with its skin facing up this time. Add one more piece of sausage with its skin facing down, so that it touches the skin of the previous one. This way, the inner core of each piece of sausage will be in touch with each piece of meat. Continue by adding a piece of meat and repeat the process until you fill-up the skewer. Finish by adding a piece of sausage with its skin facing up. Prepare all the skewers following the same process. 

Pile up the charcoals inside the fire cabin of your charcoal grill. Put the kindling on top in various spots and light it. The charcoals will be lit in 25-30 minutes, depending on the type of charcoals, easily, quickly, and without smoke. When they are fully lit, spread them inside the fire cabin. Grill the spit-roast over medium-high heat. If the charcoals release too much heat, reduce it by throwing some charcoal ash on them. Remove the spit-roast from the grill, when the internal temperature reaches 65-70⁰C (149-158⁰F) and the surface of the meat is golden brown. Cover it for 6-7 minutes before you serve it. Cut the spit-roast in half by pushing the knife along the spit. Serve it with roasted sweet and hot peppers, and roasted tomatoes. It pairs perfectly with wine and it’s a great starter for a meal with your friends.

Happy Grilling everyone!