Loukaniko Recipe
Greek sausage with a hint of orange peel, served with pita bread.
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Ingredients
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Sausage mixture
To serve
Method
Sausage mixture
- 1
Prepare meat and equipment
Chill the ground pork and lamb in the coldest part of the refrigerator for at least 30 minutes so they are firm but not frozen. Chill the bowl and metal blade of your food processor or the bowl and attachments of your mixer for 10–15 minutes if using.
- 2
Mix spices and aromatics
In a small bowl, combine the fine sea salt, black pepper, dried oregano, ground cumin, ground coriander, smoked paprika, red pepper flakes, sugar, minced garlic, orange zest, red wine vinegar, and dry red wine (if using). Stir to form a paste. Let it sit for 5 minutes to bloom the flavors.
- 3
Combine meat and seasoning
Place the chilled ground pork and lamb in a large mixing bowl. Add the spice and orange zest paste and the ice water. Using clean hands or a sturdy spoon, mix thoroughly until the mixture is sticky and homogeneous—about 3–5 minutes. Proper emulsification helps the sausage bind and hold moisture.
- 4
Taste for seasoning (optional)
To check seasoning, pan-fry a 1-ounce patty until cooked through and cool slightly, then taste. Adjust salt, pepper, or orange zest if needed, and incorporate any adjustments into the full batch.
- 5
Soak and prepare casings
If your hog casings are salted, rinse them under cool running water and then soak in warm water for 30 minutes. Flush water through them to remove any remaining salt and check for holes. Keep casings in a bowl of water until ready to use.
- 6
Stuff the sausages
Fit your sausage stuffer or a stand mixer attachment with the appropriate-sized funnel. Slide about 6–8 inches of soaked casing onto the funnel and tie a knot at the far end. Feed the meat mixture into the stuffer and carefully fill the casing, keeping even pressure to avoid air pockets; leave a little slack. Aim for sausages about 6–8 inches long, twisting at intervals. If air pockets form, prick gently with a needle and press out the air.
- 7
Rest the sausages
Place the stuffed sausages on a tray, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight to let the flavors meld and the casings firm up.
To cook and serve
- 8
Grill or pan-fry
Preheat a grill or heavy skillet to medium-high. If grilling, oil the grates lightly. Brush sausages with a little olive oil. Cook the loukaniko for about 10–14 minutes, turning every 2–3 minutes, until nicely browned and an instant-read thermometer reads 160°F (71°C) in the center. If pan-frying, use medium heat and cook similarly, covering for the last few minutes to ensure even cooking without burning.
- 9
Rest
Transfer cooked sausages to a plate and let rest 5 minutes so juices redistribute.
- 10
Warm the pita and assemble
Warm pita bread briefly on the grill or in a dry skillet until pliable and slightly charred. Slice each sausage lengthwise or leave whole depending on preference. Drizzle pita with a little olive oil, add sliced loukaniko, spoon on Greek yogurt or tzatziki if using, sprinkle chopped parsley, and serve with lemon wedges for squeezing over.
- 11
Storage and reheating
Refrigerate cooked sausages in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water and a lid, or in a 350°F (175°C) oven for 8–10 minutes until heated through.