GREEK SAUSAGE OR LOUKANIKO
Sausage flavor is very different but Delicious and can be served with a Tomato Sauce or BBQ Sauce on them or on the side.
Provided by Donna Luckadoo
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients.
- Roll meat mixture into quarter size balls, and bake or broil for 15 - 20 minutes depending on your oven.
- Drain meat balls on a paper towel before serving or adding them to your favorite sauce.
Nutrition Facts : Calories 366.4, Fat 22.6, SaturatedFat 8.8, Cholesterol 100.5, Sodium 340.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 28.1
SPARTIATIKA LOUKANIKA (SPARTAN SAUSAGES)
Spartiatika Loukanika are the famous Spartan Sausages, which are flavoured with orange and spices.
Categories Appetizers - mezedes
Number Of Ingredients 11
Steps:
- Directions
- Wash the sausage casings, similar to my post for Bombari.
- Peel a thin layer of orange peel which finely cut into small pieces. I used the rind of half an orange.
- Combine thyme, marjoram, savory, allspice, half the salt and peppercorns in a coffee grinder and grind.
- Pound garlic with salt in a pestle and mortar.
- Place ground meat in a big bowl and mix in the spices, garlic paste, orange peel and wine and mix well.
- Place in a smaller bowl and cover with cling film and refrigerate for a couple of hours for flavours to combine.
- Fill the sausages and tie them with thread every 15 cm. Let them drain for a couple of days in the fridge.
- You can bake or fry them.
GREEK LOUKANIKO SAUSAGE
Many loukaniko recipes call for smoking the links, or at least drying them for a couple days. If you do this, add a pinch of Instacure No. 1, a nitrite that helps the flavor and protects the sausage from bacterial issues while it smokes at low temperatures: Typically I smoke several pounds of these links for several hours to an internal temperature of about 155ºF before finishing them with a kiss from the grill.
Provided by Hank Shaw
Categories Cured Meat
Time 5h
Number Of Ingredients 15
Steps:
- Chop your pork and lamb into rough chunks. Mix in the salt, curing salt (if using) and sugar and grind through a coarse die on your grinder. Put this in the fridge overnight if possible or for at least an hour. The step helps the sausage bind to itself when you stuff it.
- Set aside 1/2 of the coriander, black pepper and fennel seeds in a small bowl. Soak your hog casings in warm water. Put the wine in the fridge. Make sure all your grinding gear is cold.
- Mix the remaining spices with the meat and fat and grind the meat a second time into a bowl. You can grind coarse again or go fine. Your choice. I do half-and-half. Set the bowl for the meat into another bowl full of ice if your room is warmer than 70ºF. Once it's ground, put the meat in the freezer and clean up.
- Get out your stand mixer and find the heavy paddle to it (not the dough hook). If you don't have one, put the meat mixture in a large bin so you can mix it by hand. Add the orange zest, reserved spices and the wine and mix the sausage well for 2 minutes, or until it forms a sticky, cohesive paste. If you are doing this with your hands, they should ache from the cold.
- Get out your sausage stuffer, which if you've been smart has been living in your fridge or freezer for the past few hours. Fit it with the appropriate tube and stuff the sausage. Do it all at once before you twist it into links.
- To twist into links, start at one end and compress the meat into the casing, then tie off the casing. Measure out a good-sized link, then pinch with your fingers. Do the same another good-sized link down the coil. Once you have them both pinched, twist several times to tighten the link well. Repeat on down the line of the coil, then tie off the final link after compressing it, too. (Here is a quick video on twisting sausage links.)
- Once you've finished, hang the links so your twisting does not come undone, or tie off each link with string. Use the needle to prick any air pockets, and compress the meat in the casing to fill those pockets; be careful or you can rupture the casing if you do this too roughly.
- Hang your sausages to dry for about 2 hours in a normal room, only 1 hour if the room is warmer than 75ºF. Ideally, you hang the links overnight at about 40ºF.
Nutrition Facts : Calories 340 kcal, Carbohydrate 3 g, Protein 20 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 78 mg, Sodium 674 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GREEK PORK SAUSAGE WITH ORANGE PEEL (LOUKANIKA)
Make and share this Greek Pork Sausage With Orange Peel (Loukanika) recipe from Food.com.
Provided by Olha7397
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine pork shoulder, fat back, and remaining ingredients, except casings, in a bowl and mix thoroughly. Cover and refrigerate several hours.
- Rinse casings thoroughly in lukewarm water. Tie one end of a casing and stuff by pushing meat through a funnel inserted in the untied end; tie other end. Continue until all the meat and casings have been used.
- Poach sausages in boiling water for 1 hour. Cool. Cut into slices and fry in a skillet until browned.
- Note: If desired, omit casing, form sausage into patties, and fry until cooked.
- Culinary Arts Institute Greek Cookbook.
Nutrition Facts : Calories 1058.5, Fat 98, SaturatedFat 42.5, Cholesterol 223, Sodium 1312, Carbohydrate 2.1, Fiber 0.6, Protein 39.4
LOUKANIKO
The flavors of Greece packed into a hog casing
Provided by Eric
Categories Charcuterie Main Course Side Dish
Number Of Ingredients 17
Steps:
- Chop your leeks and sauté in a small skillet with some olive oil till they become soft. Allow them to cool completely.
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Add all of the rest of the ingredients (except the nonfat dry milk powder) to your meat and mix well. Refrigerate covered overnight.
- The next day place the meat and fat in the freezer for an hour or until the temp reaches 32f - 34F.
- rehydrate and clean your casings
- Grind your very chilled meat mixture on a 6mm plate
- Add the nonfat dry milk powder chilled ground meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Stuff your mince meat into the casings, link, and prick out any air pockets.
- Cook and enjoy
ORANGE AND LEEK LOUKANIKO (GREEK SAUSAGE) RECIPE
Steps:
- Place pork, lamb, and fatback in a large bowl and toss with kosher salt and pink curing salt. Chill in refrigerator for at least 1 hour. Set parts of a meat grinder, including large cutting die, in freezer. Set bowl and paddle of stand mixer in freezer.
- Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add leeks and cook, stirring occasionally, until tender and reduced in volume, 10-15 minutes. Let cool completely, then add leeks to bowl with meat and toss to distribute evenly. Chill for an additional 20 minutes.
- Grind meat and fat mixture through a chilled meat grinder fitted with large cutting die, into a large bowl set in another bowl filled with ice.
- Add garlic, orange zest, coriander, black pepper, oregano, and thyme. Using chilled paddle attachment and chilled bowl of a standing mixer, mix at low speed for 1 minute. Add red wine and vinegar and mix until liquid is incorporated and sausage is uniform and sticky, about 1 minute longer.
- Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
- Stuff sausage into hog casings and twist into 6-inch links. Place sausages on a large wire rack set on a rimmed baking sheet and refrigerate, uncovered, for 2 to 3 days; rotate sausages daily to allow air to circulate around all of them.
- If smoking: In a grill, light 10-15 charcoal briquettes, or small amount of lump charcoal. When charcoal is lit and covered with gray ash, pile coals on one side of the charcoal grate. Place wood chunk on top of charcoal. Set cooking grate in place, place sausages away from fire, and cover, positioning air vent over sausages. Smoke until wood and charcoal are burnt out, 1-2 hours. Remove sausages from grill.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160°F when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes. Serve immediately or for extra crispy sausages, split links down middle and place back on the grill, cut side down, and cook until well browned, about 2 minutes.
Nutrition Facts : Calories 409 kcal, Carbohydrate 3 g, Cholesterol 97 mg, Fiber 1 g, Protein 23 g, SaturatedFat 12 g, Sodium 759 mg, Sugar 0 g, Fat 33 g, ServingSize Makes 5 pounds, UnsaturatedFat 0 g
LOUKANIKA SAUSAGE
Loukanika Sausage is a Greek fresh sausage made with lamb and pork and seasoned with orange rind. 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. Most recipes include spices like garlic, oregano, thyme, marjoram, and allspice. Dry red or white wine is often used.
Yield 10
Number Of Ingredients 10
Steps:
- Grind meats through ⅜" plate.
- Mix ground meat with wine and all ingredients.
- Stuff into 32-36 mm casings, make 6" links.
- Store in refrigerator or freeze for later use.
Nutrition Facts : Calories 250
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- Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add leeks and cook, stirring occasionally, until tender and reduced in volume, 10-15 minutes. Let cool completely, then add leeks to bowl with meat and toss to distribute evenly. Chill for an additional 20 minutes.
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