Name: Loukanika (Greek Pork Sausage)
Yield: Makes eight 4-inch links
Cuisine: Italy
Ingredients: Olive oil for cooking sausages; 2 teaspoons (or to taste) freshly ground pepper; 2 pounds ground pork; ½ cup dry red wine; ½ pound pork fat, finely ground; 2 teaspoons chopped fresh marjoram; 1 to 1½ teaspoons salt; 2 tablespoons finely minced garlic; 1 tablespoon grated orange zest; 1 tablespoon ground coriander; 1 tablespoon ground allspice

Preparation info

Makes eight
4 inch
links

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This sausage is not as spicy as the Calabrese lucanica. We like it as part of a Greek mixed grill, combined with a few pieces of souvlaki and a little piece of chicken marinated in a mixture of oregano, garlic, thyme, and lemon.

Ingredients

2 pounds ground pork
½ pound pork fat, finely ground
½

Method

Combine all the ingredients except the casing and oil in a mixing bowl and mix well with your hands. Fry a small patty as a test and adjust seasonings to taste.

Using the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. Or simp