I’m using this [recipe](https://www.seriouseats.com/greek-american-lamb-gyros-recipe).
I wanted to double it and add garam masala, kasoori methi (dried fenugreek), smoked paprika, salt, black pepper, turmeric, cumin, cayenne, garlic powder, thyme, Dried oregano.
The previous recipe I use was from a fellow Redditor and they used 2 teaspoons of each of the spices mentioned above. I like the flavor provided, I’m just worried it’s gonna change the texture overall.
The recipe I used by the predator, gave me a crumbly meatloaf texture, where I wanted homogenous springy, sausage, texture.
Edit: fml forgot to check for spelling errors in the title. “Gyro” meat not “your own meat”
by theorigamiwaffle
4 Comments
Ah, well I suspect that’s in the preparation. Sausage needs to be kneaded (might be the wrong word, but it’s a motion just like kneading) to get that texture.
The crumbly texture happens when the fat gets too warm or the meat isn’t salted or mixed for long enough. Follow the technique in this recipe exactly, especially the amount of salt, and you’ll get the texture you want.
You can certainly add spices, although the quantities you’re talking about seem excessive for only 2 pounds of meat. You said 2 tsp each of ten things (that’s not counting salt: use the amount in the recipe), so 20 tsp. That’s over 3 tablespoons per pound of meat. Most sausage makers say your total spices should be no more than 2 tablespoons (6 teaspoons) per pound of meat. I would start there.
Cook a small piece of the sausage after it’s mixed, and if you think it still needs more seasoning, go for it.
> “Gyro” meat not “your own meat”
Close enough
I made this recipe earlier this week, but as a hybrid with the cooking technique in this recipe [here](https://www.recipetineats.com/doner-kebab-meat-recipe-beef-or-lamb/).
I did add most of the additional seasonings you list, and it did not change the overall texture. I think the critical steps are pre seasoning the meat overnight and mixing in a food processor to give it the right texture. Cooking wrapped in foil on skewers and then crisping in a pan gave it the perfect texture.