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
- Smokers
- 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!!
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Loukaniko
Ingredients
- 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
Instructions
- 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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I so love your celebrate sausage channel with precise measurement in grams. In India, Goan sausage is pretty famous but I really do not enjoy what is available in the market except two people who make them in commercial quantity. I will share the masala secrets of east Indian bottle masala & Goan rechadeo masala paste. In making of Indian sausage.
I would love to hear more about the secrets of making Goan sausage. I have that one on my to do list 😁
Hi Eric,
I have made this sausage and it tasted great but I think next time I will omit the vinegar and the orange zest. The vinegar made the sausage texture crumble something I have never experienced before sausage making as I have never put vinegar in a sausage mix before (perhaps I should have added baking soda to counter act the acidity). I thought the orange zest sounded great as an addition to the sausage mix but found it over powering in flavour. Keep up the great work mate. Love your recipes.
I followed your Recipe to a “T” measuring everything in Grams and It Turned Out Very Delicious
Great Job!!
My Son In Law is Greek Descent and I made it for Him and I have No Doubt that When she Tries It He Will be Very Happy
Thank You!
Bob From North Texas
Nice!! I’m glad you enjoyed it.
Ooops when HE tries it
Not She
Spell Check
How embarrassing
I just wanted to clarify. Is that really 14g of orange zest for a 1750g batch? That seems like a crazy amount of zest. Was going to make this soon and wanted to verify.
That is correct. You can always start off with half and see if you like the flavor
Hello Eric just a quick question, in your video it says you can add lamb what ratio would be best to make these sausage?
could you do a 50/50 pork and lamb shoulder? or 70 pork shoulder and 30 leg of lamb? This Recipe looks amazing looking forward to trying it!
50/50 works. It really comes down to how much you like lamb.
I really love and appreciate your Chanel. Your delivery of content is perfect. I’m new to the world of sausage making and owe a lot of my enthusiasm to you
Cheers and keep up the awesome work.