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Loukanika

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Loukanika is a classic Greek sausage known for its vibrant flavor profile, thanks to the addition of fresh orange rind and warm spices like marjoram and allspice. This recipe transforms lean pork shoulder into tender, juicy links that hold their shape beautifully. The combination of savory meat, zesty citrus, and aromatic herbs creates a complex taste that pairs perfectly with grilled vegetables or traditional Greek salads. Whether you are planning a festive gathering or a hearty weeknight dinner, these homemade sausages offer a delicious alternative to store-bought varieties. They are equally delicious poached and fried, offering a satisfying crunch and rich aroma that brings the taste of the Mediterranean to your kitchen.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 20
Calories: 412.0
Dietary: Gluten-free
Description
Loukanika is a classic Greek sausage known for its vibrant flavor profile, thanks to the addition of fresh orange rind and warm spices like marjoram and allspice. This recipe transforms lean pork shoulder into tender, juicy links that hold their shape beautifully. The combination of savory meat, zesty citrus, and aromatic herbs creates a complex taste that pairs perfectly with grilled vegetables or traditional Greek salads. Whether you are planning a festive gathering or a hearty weeknight dinner, these homemade sausages offer a delicious alternative to store-bought varieties. They are equally delicious poached and fried, offering a satisfying crunch and rich aroma that brings the taste of the Mediterranean to your kitchen.
Ingredients
  • 1 pound Lean pork shoulder, ground
  • 1/2 pound Fresh pork rind
  • 1/2 pound Pork fatback, ground
  • 1 teaspoon Salt
  • 1 Navel orange Grated rind only
  • 1 teaspoon Crushed dried marjoram or thyme
  • 1 Bay leaf Ground in a mortar
  • 1/3 cup Dry red wine
  • 1 teaspoon Ground allspice or coriander, or both
  • 1 teaspoon Freshly ground black pepper
  • 2 cloves Garlic, crushed
  • 1 package Sausage casing (pork intestine)
Directions
  1. 1
    Boil the fresh pork rind in water for 2 hours, then drain and let cool slightly.
  2. 2
    Grind the cooled pork rind, lean pork shoulder, and pork fatback together through the fine blade of a meat grinder.
  3. 3
    Place the ground meat mixture in a large bowl.
  4. 4
    Add the salt, orange rind, marjoram, ground bay leaf, red wine, allspice, black pepper, and crushed garlic to the meat.
  5. 5
    Knead the mixture thoroughly by hand to distribute the seasonings evenly and bind the meat.
  6. 6
    Cover the bowl and refrigerate the meat mixture while preparing the casings.
  7. 7
    Rinse the sausage casings under cold running water, ensuring the interior is cleaned thoroughly; use a large pan to prevent losing the casing down the drain.
  8. 8
    Hang the rinsed casings on a linen towel to drain excess water.
  9. 9
    Load the seasoned meat mixture into a pastry bag or sausage stuffer.
  10. 10
    Carefully slide the casing onto the nozzle and force the stuffing into the casing, avoiding overfilling to prevent bursting.
  11. 11
    Twist the casing at 3.5 to 4-inch intervals to form individual sausage links, leaving a little space between each link.
  12. 12
    If a casing breaks, discard that section and tie a knot at the new end before continuing.
  13. 13
    Poach the stuffed sausages in simmering water for 1 hour.
  14. 14
    Drain the sausages and discard the cooking water.
  15. 15
    Fry the sausages in a pan over moderate heat until browned and heated through.
  16. 16
    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 longer storage. If not frozen, use within a day or two.

Casing Care: Salted casings must be rinsed thoroughly under cold water to remove excess salt and clean the interior. Always handle casings in a large pan to avoid losing them down the drain.

Variations: You can substitute thyme for marjoram, or use a combination of allspice and coriander for a different spice profile.

Cooking Tip: If the casing breaks during stuffing, simply discard the broken section and tie a knot to start a new link. Do not attempt to repair a broken casing.

Keywords: greek sausage, loukanika, pork shoulder, homemade sausage, orange rind, marjoram, allspice, stuffing, casing, poached, fried, mediterranean, garlic, red wine, herbs, lean pork, fatback, barbecue, grilling, traditional
Read it online: https://www.chefs-mate.com/recipe/loukanika-3/