Loukanika Sausage

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.

pork700 g1.54 lb.
lamb300 g0.56 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
pepper2.0 g1 tsp.
garlic3.5 g1 clove
allspice1.0 g½ tsp.
thyme, dry leaf2.0 g1½ tsp.
oregano, dried2.0 g2 tsp.
orange peel, grated2 tsp.2 tsp.
red wine100 ml⅜ cup
  1. Grind meats through ⅜” plate.
  2. Mix ground meat with wine and all ingredients.
  3. Stuff into 32-36 mm casings, make 6” links.
  4. Store in refrigerator or freeze for later use.
  5. 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.

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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