LOUKANIKA SAUSAGE WITH EGGS AND TOMATOES
Steps:
- Heat the olive oil, on medium high heat, in a non-stick pan, add the sausage and saute quickly to render juices. Add the chopped onions and cook until translucent. Once the onions are cooked, add garlic, oregano and tomatoes and cook slowly for 5 minutes. Add the beaten eggs to the pan, and toss in scallions and begin folding together slowly with a rubber spatula. When well blended, season with salt and pepper and serve hot.
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
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
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