Loukanika

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

Greek Pork Sausage

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

Europe
Italy
Calabria
Main course
Gluten-free
Spicy
Mediterranean

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