Psito Loukaniko Recipe

Mix and emulsify

In a medium bowl, combine the lemon juice, red wine vinegar, minced garlic, Dijon mustard (if using), dried oregano, kosher salt, and black pepper. Whisk briefly until combined.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously to create a loose emulsion. Alternatively, place all ingredients in a jar, secure the lid, and shake vigorously until emulsified. Taste and adjust seasoning, adding more salt or lemon if desired. Stir in the chopped fresh parsley and set aside at room temperature.

Preheat grill

Preheat a charcoal grill to medium-high heat (approx. 400–450°F / 200–230°C). If using gas, preheat to the same temperature. Let coals become covered with white ash before cooking for an even sear and smoky flavor.

Prep sausages

Pat sausages dry with paper towels. Lightly brush them all over with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to season the exterior.

Grill

Place sausages on the grill over direct heat. Cook for 12–16 minutes, turning every 2–3 minutes to brown evenly and prevent bursting. Move sausages to indirect heat if they brown too quickly. Aim for an internal temperature of 155–160°F (68–71°C) for pork sausages. Cooking time will vary with sausage thickness.

Rest

Remove sausages from the grill and transfer to a cutting board. Let rest for 5 minutes to allow juices to redistribute.

Slice each rested sausage on the bias into 1/2-inch pieces or serve whole, depending on preference.

Arrange sausages on a serving platter. Spoon generous amounts of the ladolemono over the warm sausages so the oil-lemon dressing soaks into the meat. Garnish with additional chopped parsley and lemon wedges alongside.

Serve immediately with warm pita or crusty bread to soak up any extra ladolemono. Offer crumbled feta on the side if desired.