Smoked Andouille Sausage Gyros
Every once in a while, I get a huge craving for some Gyros! Juicy meat, a soft pita, a garlicky tzatziki sauce – it’s just such a favorite of mine! I wanted to do a unique and easy spin on the classic gyro, so I decided to make these Smoked Andouille Sausage Gyros! These were juicy, smoky, a little spicy, and SUPER yummy! They came together quick too, so this would be a really great recipe for a busy weekday or weekend. It’s technically a one pot recipe! The fresh, cold veggies on top created such a nice contrast with the hot sausage! These totally gave the gyro vibe with no hassle at all – and they cured my craving!
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So, how long has the famous gyro been around anyway?
In the 19th century, the vertical-rotisserie cooking method was developed in Bursa, in the Ottoman Empire. This is the same method used for cooking shawarma and al pastor! In 1922, after the population exchange between Turkey and Greece, Armenian and Greek refugees brought their version of Gyros to Greece! This was the official “birth of the modern gyro!”
By the 1950’s and through the 70’s, gyros spread across Greece and into America, with gyro shops popping up all over the place and eventually becoming very common. I remember the first time I had an AUTHENTIC gyro, and it really wowed me! Sadly, that little mom and pop shop closed down and we only have one other authentic gyro joint near us! There’s just nothing like that rotisserie style lamb meat.
Did you know?
Andouille sausage is not originally Cajun, it’s actually French! The word andouille comes from the Old French word “andouiller” which means “to stuff!” Traditional French andouille is a bit different than the stuff we’re used to though – it’s much more intense in flavor!
When French settlers came to Louisiana, they basically reinterpreted the French andouille by using local pork, spices, and heavily smoking the sausage! I say heavily because authentic Cajun andouille sausage is actually smoked twice. This is the reason for that deep color, snappy texture, and smoky campfire flavor! Pretty interesting stuff!
What ingredients do I need to make this?
For the smoked andouille sausage gyros:
Smoked Andouille Sausage
Tomato
Cucumber
Arugula
Red Onion
Pita Bread
For serving:
Dill
Tzatziki Sauce – store-bought or try my recipe!
What equipment do I need?
How do I make them?
To prep the ingredients:
The first thing we’ll want to do to get started on this recipe is prep all of the ingredients for these gyros. If you’re going to make my homemade tzatziki sauce, now is the time to do that, that way it can be chilling while we prepare the rest.
Next, wash all the veggies, then peel and dice the cucumber. Thinly slice the red onion, mince the dill, and halve the grape tomatoes. Slice the smoked andouille sausage into long thin strips, similar to what you’d see on a traditional lamb gyro.
To sear the sausage:
In a large skillet on medium high, add the sausage in a single layer, cooking undisturbed for a minute or so. Flip each strip individually with a tong, then cook another minute more, until golden and crispy.
Pro Tip: It’s a bit finicky to flip each individual strip, but doing so allows both sides to caramelize evenly, making the pieces more consistent in texture and flavor!
Move to a paper towel lined plate until ready to use, then set the skillet aside to use again later.
To toast the pita bread:
With some paper toweling, wipe out a bit of that grease from the sausage, leaving some behind. Next, in that same skillet, lightly toast the pitas on medium heat until warmed and slightly darkened in color.
To assemble the smoked andouille sausage gyros and serve:
Now let’s assemble these bad boys! Add some of the smoked sausage to a warm pita, load on the diced cucumber, grape tomatoes, arugula, and red onion slices.
Drizzle on some tzatziki and top with fresh dill.
Serve immediately while hot to get that nice contrast between temperatures. Enjoy!
Tips:
- That homemade tzatziki does so much for the flavor in these gyros. If you have the time, don’t skip it! It’s really easy to make!
- If you don’t have smoked andouille, regular andouille sausage is fine to use, or even beef sausage.
- If you don’t have grape tomatoes, any fresh tomato will work. Just thinly slice or dice it.
- Although smoked andouille sausage does have a slight kick, this recipe was still family friendly with those cooling elements like the cucumber and tzatziki!
Love Mediterranean inspired recipes? Check these out!
Looking for more of those Cajun vibes?
Smoked Andouille Sausage Gyros
Ingredients
For the smoked andouille sausage gyros:
- 13.5 oz Smoked Andouille Sausage sliced into long thin strips
- 2 cups Baby Arugula
- 1 cup Grape Tomatoes halved
- 1 cup Cucumber peeled and diced
- ¼ cup Red Onion thinly sliced
- 5 Pita Wraps
For serving:
- 2 tbsp Dill minced
- Tzatziki Sauce store-bought or try my recipe!
Instructions
To prep the ingredients:
- The first thing we'll want to do is prep all of our ingredients! If you're going to make my homemade tzatziki sauce, now is the time to do that, that way it can be chilling while we prepare the rest.
- Wash all the veggies, then peel and dice the cucumber. Thinly slice the red onion, mince the dill, and halve the grape tomatoes.
- Slice the smoked andouille sausage into long thin strips, similar to what you'd see on a traditional lamb gyro.
To sear the sausage:
- In a large skillet on medium high, add the sausage in a single layer, cooking undisturbed for 1 1/2 minutes.
- Flip each strip individually with a tong, then cook 1 1/2 minutes more, until golden and crispy.
- Move to a paper towel lined plate until ready to use, then set the skillet aside to use again later.
To toast the pita bread:
- With some paper toweling, wipe out a bit of that grease from the sausage, leaving some behind.
- In that same skillet, lightly toast the pitas on medium heat for 30-60 seconds per side, until warmed and slightly darkened in color.
To assemble the smoked andouille sausage gyros and serve:
- Now let's assemble these bad boys! Add some of the smoked sausage to a warm pita, load on the diced cucumber, grape tomatoes, arugula, and red onion slices.
- Drizzle on some tzatziki and top with fresh dill. Serve immediately while hot to get that nice contrast between temperatures. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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