Loukanika

These traditional Greek loukanika are savory, aromatic pork sausages seasoned with warm spices and bright citrus. The blend of allspice, coriander, and fresh orange zest creates a distinctive flavor profile that is both hearty and refreshing. Made with lean pork shoulder and fatback, these sausages offer a perfect balance of texture and moisture. They are ideal for grilling, frying, or poaching, making them a versatile addition to any meal. Perfect for family dinners, gatherings, or as a flavorful protein source, these homemade sausages bring authentic Greek taste to your kitchen.

Cooking Method: Boiling, Frying

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 20

Calories: 412.0

Dietary: Gluten-free

Description

These traditional Greek loukanika are savory, aromatic pork sausages seasoned with warm spices and bright citrus. The blend of allspice, coriander, and fresh orange zest creates a distinctive flavor profile that is both hearty and refreshing. Made with lean pork shoulder and fatback, these sausages offer a perfect balance of texture and moisture. They are ideal for grilling, frying, or poaching, making them a versatile addition to any meal. Perfect for family dinners, gatherings, or as a flavorful protein source, these homemade sausages bring authentic Greek taste to your kitchen.

Ingredients

1 pound Lean pork shoulder, ground
1/2 pound Fresh pork rind, finely chopped
1/2 pound Pork fatback, ground
1/3 cup Dry red wine
1 teaspoon Ground allspice
1 teaspoon Ground coriander
1 teaspoon Salt
1 pinch Freshly ground black pepper
1 whole Navel orange (zest only)
2 cloves Garlic, crushed
1 bay leaf Bay leaf, ground in mortar
1 bundle Sausage casings (pork intestine)

Directions

1
Grind the lean pork shoulder, pork rind, and fatback through the fine blade of a meat grinder or chopper.
2
In a large bowl, combine the ground meat mixture with the red wine, allspice, coriander, salt, pepper, orange zest, crushed garlic, and ground bay leaf.
3
Knead the mixture thoroughly by hand to ensure the seasonings are evenly distributed and the meat binds well.
4
Cover the bowl and refrigerate the meat mixture while preparing the casings.
5
Rinse the sausage casings under cold running water several times to remove excess salt. Place them in a large pan to prevent them from going down the drain.
6
Drain the rinsed casings on a clean linen towel.
7
Load the meat mixture into a pastry bag or sausage stuffer.
8
Carefully force the stuffing into the casing, avoiding air pockets.
9
Twist or pinch the casing at 3-1/2 to 4-inch intervals to form individual sausage links.
10
If the casing breaks, discard the leaking section and tie a knot to start a new link.
11
Poach the sausages in simmering water for 1 hour.
12
Drain the sausages and discard the cooking water.
13
Fry the sausages in a pan over moderate heat until browned and cooked through, or cook as desired.
14
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

To store, freeze uncooked sausages in meal-sized batches for best quality.

If not freezing, use the sausages within a day or two of making.

Ensure casings are thoroughly rinsed to avoid an overly salty taste.

Ground bay leaf adds a subtle aromatic depth; do not skip this step for authentic flavor.

Keywords: greek, sausage, pork, loukanika, homemade, spicy, orange, allspice, herbs, thyme, bay leaf, casing, stuffing, grilling, frying, poaching, traditional, meat, dinner, party food

Read it online: https://www.chefs-mate.com/recipe/loukanika-2/