Loukanika

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Servings: 20 Difficulty: Advanced
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Traditional Greek-style pork sausages with aromatic herbs and citrus zest
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Loukanika

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 20 Calories: 412.0

Description

These homemade Loukanika are a classic Greek specialty, featuring lean pork shoulder and fresh pork rind seasoned with fragrant marjoram, orange zest, and garlic. The result is a sausage with a distinctively bright, savory flavor and a satisfyingly firm yet juicy texture. Perfect for grilling at summer gatherings, frying for a hearty breakfast, or adding to soups and stews, these sausages bring authentic Mediterranean taste to your table. While traditional preparation involves stuffing casings, the mixture can also be formed into patties for easier handling. They pair beautifully with roasted potatoes, fresh salads, or warm bread to soak up the savory juices.

Ingredients

Directions

  1. Boil the fresh pork rind for 2 hours until tender, then drain well and grind through the fine blade of a meat chopper.
  2. Grind the lean pork shoulder and pork fatback through the fine blade of a meat chopper separately.
  3. In a large bowl, combine the ground pork shoulder, ground pork rind, and ground fatback.
  4. Add the salt, orange zest, marjoram, ground bay leaf, red wine, allspice, black pepper, and crushed garlic to the meat mixture.
  5. Knead the mixture thoroughly until all ingredients are evenly distributed and the meat is sticky.
  6. Cover the bowl and refrigerate the meat mixture while you prepare the casings.
  7. Rinse the sausage casings under cold running water several times to remove salt, ensuring the casing stays inside a large pan to prevent losing it down the drain.
  8. Allow the rinsed casings to drain on a clean linen towel.
  9. Load the meat mixture into a pastry bag or sausage stuffer.
  10. Carefully force the stuffing into the casing, pinching at 3.5 to 4-inch intervals to form individual sausage links, leaving a small space between each link.
  11. If the casing breaks, discard the broken section and tie a knot at the new end before continuing to stuff.
  12. Poach the stuffed sausages in simmering water for 1 hour.
  13. Remove the sausages from the water and drain, discarding the cooking liquid.
  14. Fry the poached sausages in a pan over moderate heat until browned and heated through, or cook as desired.
  15. Drain on paper towels and serve hot.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 412.0kcal
% Daily Value *
Total Fat 23.8g37%
Saturated Fat 8.5g43%
Cholesterol 136.2mg46%
Sodium 105.6mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 46.0g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Freeze uncooked sausages in meal-sized batches for long-term storage. If not frozen, use the sausages within a day or two of preparation.

Casing Preparation: Ensure casings are thoroughly rinsed to remove excess salt. Using a large pan during rinsing helps prevent casings from slipping down the drain.

Variations: If you do not have a sausage stuffer, you can form the meat mixture into patties and cook them directly in a pan.

Keywords: greek, sausage, pork, loukanika, marjoram, orange zest, garlic, allspice, homemade, grilled, Mediterranean, appetizer, dinner, pork shoulder, spices, traditional
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