Loukanika Sausage is a Greek fresh sausage made with lamb and pork and seasoned with orange rind. The Greek mountainous terrain is ill suited for raising cattle but perfect for animals such as goats and sheep. The best example is the famous Greek “Feta” cheese which is made from goat and sheep milk. Most recipes include spices like garlic, oregano, thyme, marjoram, and allspice. Dry red or white wine is often used.
|pork||700 g||1.54 lb.|
|lamb||300 g||0.56 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|pepper||2.0 g||1 tsp.|
|garlic||3.5 g||1 clove|
|allspice||1.0 g||½ tsp.|
|thyme, dry leaf||2.0 g||1½ tsp.|
|oregano, dried||2.0 g||2 tsp.|
|orange peel, grated||2 tsp.||2 tsp.|
|red wine||100 ml||⅜ cup|
- Grind meats through ⅜” plate.
- Mix ground meat with wine and all ingredients.
- Stuff into 32-36 mm casings, make 6” links.
- Store in refrigerator or freeze for later use.
- Cook before serving. The sausage can be fried, baked or boiled. You may place it in a skillet with water to cover, bring it to a boil and then simmer on lower heat for about 20 minutes. Keep the cover on.