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
Prepare casings
If using natural hog casings, place them in a bowl of warm water for 30 minutes. Rinse by running water through the length of each casing to remove salt. Keep casings submerged in fresh water until ready to use.
Chill equipment
Place the bowl and meat in the refrigerator or freezer for 15–20 minutes so the meat and equipment are cold; cold meat binds better and prevents smear.
Combine spices and liquids
In a small bowl combine kosher salt, ground black pepper, sweet paprika, smoked paprika, dried oregano, crushed red pepper flakes, ground coriander, minced garlic, grated orange zest, and white wine (if using). Stir to form a paste.
Mix meat with seasonings
Place the coarsely ground pork and lamb into a large mixing bowl. Sprinkle the seasoning paste and pour in the ice water. Using your hands, mix thoroughly for 2–3 minutes until the mixture becomes tacky and well combined. Taste a small piece by frying a teaspoonful in a pan, adjust salt or orange zest if needed.
Stuff the casings
Fit a sausage stuffer or a stand mixer attachment with a medium horn. Slide a rinsed casing onto the horn, leaving a 6" tail. Feed the meat mixture through the stuffer into the casing, filling evenly and avoiding air pockets. Twist into 6–8 inch links. Tie ends with kitchen twine or twist and pinch between links to separate. Prick any large air bubbles with a sterile needle and push the air out gently.
Rest
Hang or place the sausages on a tray in the refrigerator, covered, for at least 2 hours or up to overnight to allow flavors to marry and the casing to firm.
Cook and Serve
Pan-fry (preferred) — Heat a heavy skillet or cast-iron pan over medium heat. Add 1 tablespoon olive oil. Add sausages and cook for 12–16 minutes, turning every 2–3 minutes so they brown evenly and cook through. Reduce heat if they brown too quickly. Sausages are done when internal temperature reaches 160°F (71°C).
Finish and rest — Transfer cooked sausages to a plate and let rest 5 minutes. Brush with remaining 1 tablespoon olive oil and squeeze a little lemon over them to brighten the orange notes.
Warm pita and assemble — Warm pita bread in the oven or on the grill for 1–2 minutes per side. Open each pita, spread about 2–3 tablespoons Greek yogurt or tzatziki inside, add a sausage link (or slice it into pieces), sprinkle with chopped parsley, and serve with lemon wedges.