Loukanika Recipe

Name: Lallandes Loukanika Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 kg Pork shoulder; 200 g Pork fatback; 20 g Salt; 5 g Black pepper; 10 g Cumin seeds; 5 cloves Garlic cloves; 1 tbs Orange zest; 100 ml Red wine; 2 m Natural hog casings

Inspired by Lallande

Time3h

Serves6

Greek inspired pork salami with cumin & orange zest

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Ingredients

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Method

Preparation and Cooking

Prepare the Meat

Cut the pork shoulder and fatback into small cubes and chill them in the freezer for about 30 minutes until firm.

Grind the Ingredients

Using a meat grinder, grind the chilled pork shoulder and fatback together into a mixing bowl.

Season the Mixture

Add salt, black pepper, cumin seeds (lightly toasted and crushed), minced garlic, orange zest, and red wine to the ground meat. Mix thoroughly until all ingredients are well combined.

Stuff the Casings

Rinse the hog casings in water and soak them for at least 30 minutes. Using a sausage stuffer, fill the casings with the meat mixture, being careful to avoid air pockets. Tie off the ends securely.

Cure the Sausages

Hang the sausages in a cool, dry place for 2-3 days to cure and develop flavor, or refrigerate if preferred.

Cook the Sausages

To cook, you can grill, pan-fry, or bake the sausages until they reach an internal temperature of 70°C (160°F). Serve warm.