Greek food is amazing. So much flavor packed into every bite. Dishes like spanakopita, moussaka, and baklava just to name a few. Well the loukaniko sausage is no exception as this sausage embodies the flavors of Greece and it’s a great sausage to have on hand.
This sausage is a fresh aromatic sausage that utilizes orange zest, garlic, and coriander to give it that signature “loukaniko” flavor. The addition of wine, leeks, and fennel are optional but add such a nice flavor to your finished sausage. As far as meat goes you can use pork or lamb and this sausage is often grilled. Regardless of the protein you choose or the method you decide to cook it this loukaniko will turn out amazing.
Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Insta Cure #1
- Potato Starch
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Bella’s Cold Smoke Generator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- 400 g pork shoulder
- 400 g lean pork
- 200 g pork back fat
- 20 g kosher salt
- 2.5 g insta cure #1 if you plan on smoking
- 4.5 g black pepper
- 20 g minced garlic
- 400 g chopped leeks
- 8 g orange zest
- 4 g coriander
- 4 g greek oregano
- 3 g toasted fennel seed
- 1 g thyme
- 3 tbsp red wine chilled
- 1 tbsp red wine vinegar chilled
- 20 g non fat dry milk powder
- hog casings
- Chop your leeks and sauté in a small skillet with some olive oil till they become soft. Allow them to cool completely.
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Add all of the rest of the ingredients (except the nonfat dry milk powder) to your meat and mix well. Refrigerate covered overnight.
- The next day place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
- rehydrate and clean your casings
- Grind your very chilled meat mixture on a 6mm plate
- Add the nonfat dry milk powder chilled ground meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Stuff your mince meat into the casings, link, and prick out any air pockets.
- Cook and enjoy
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