Loukanika Sausage is a Greek fresh sausage made with lamb and pork












       

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Loukanika Sausage  is
a Greek fresh sausage made with lamb and pork and seasoned with orange rind.
There are some recipes where the sausage is made entirely with pork or pork and
beef but their authenticity might be questioned. The Greek mountainous terrain
is ill suited for raising cattle but perfect for animals such as goats and
sheep. The best example is the famous Greek "Feta" cheese which is made from
goat and sheep milk. Using this line of reasoning beef  somehow does not
lead itself easily into recipe....Most recipes include spices like garlic,
oregano, thyme, marjoram, and allspice. Dry  red or white wine is often
used.
 




Ingredients:
 
2 lbs pork butt
1 lb lamb
1½
Tbsp salt
1 tsp black pepper
3 cloves crushed garlic
1 Tbs grated orange peel
1 tsp allspice, ground
1 tsp dried thyme
1½
tsp dried marjoram or oregano
 

½ cup red wine
 
 
 
 
 
 
 

Instructions:
1. Grind meats through ⅜" plate
2. Mix ground
meat with wine and all ingredients
3. Stuff into
32-36 mm
casings, make 6" links
4. The sausage can be
fried, baked or boiled. You may place it in a skillet with water to
cover, bring it to a boil and then simmer on lower heat for about 20
minutes. Keep the cover on.
Pan fry or cook on
grill. 
This is a fresh sausage and should not be
kept in a refrigerator for more than 3 days.
If storing longer freeze it.



 


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