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.
LOUKANIKA WITH SAUSAGE, PEPPER AND EGGS
Steps:
- Heat the olive oil in a nonstick pan over medium-high heat. Add the sausage and peppers and cook until sausage starts to brown, about 2 to 3 minutes. Add the chopped onions and cook, stirring, until onions are translucent, about 5 minutes. Add garlic and tomatoes and cook until tomatoes release their juices, about 5 minutes. Add the eggs and scallions and fold together gently with a rubber spatula. When well blended, season with salt and pepper and serve hot.
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 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 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
More about "spartiatika loukanika spartan sausages food"
LOUKANIKO GREEK SAUSAGE: HOW TO FRY LOUKANIKO | EPERSIANFOOD
From epersianfood.com
Estimated Reading Time 3 mins
5 GRILLING MISTAKES YOU SHOULD NEVER MAKE - PINTEREST.CA
From pinterest.ca
PIN ON GRčKA - Ἑλλάδα - GREECE - HELLAS - DREAM LAND
From pinterest.co.uk
HOMEMADE GRILLED ORANGE AND LEEK LOUKANIKO GREEK SAUSAGE …
From meatwave.com
LOUKANIKA-GREEK PORK SAUSAGE RECIPE - RECIPELAND.COM
From recipeland.com
ORANGE AND LEEK LOUKANIKO (GREEK SAUSAGE) RECIPE - SERIOUS EATS
From seriouseats.com
MACEDONIAN SAUSAGES | KALOFAGAS.CA
From kalofagas.ca
"HORIATIKA LOUKANIKA", RUSTIC PORK SAUSAGES WITH LEEK - "GREEK ...
From greekfoodtales.com
SPARTIATIKA LOUKANIKA (SPARTAN SAUSAGES) | RECIPE | GREEK RECIPES ...
From pinterest.co.uk
SPARTAN SAUSAGES ARCHIVES - KOPIASTE..TO GREEK HOSPITALITY
From kopiaste.org
SPARTIATIKA LOUKANIKA ARCHIVES - KOPIASTE..TO GREEK HOSPITALITY
From kopiaste.org
IT'S ALL IN THE CHAR: ORANGE AND LEEK LOUKANIKO (GREEK …
From seriouseats.com
SAUSAGES TRADITIONAL FROM ALL OVER GREECE - GREEK GASTRONOMY GUIDE
From greekgastronomyguide.gr
AUTHENTIC LOUKANIKO | ARTISAN SAUSAGE | OLYMPIA PROVISIONS
From olympiaprovisions.com
LOUKANIKA ARCHIVES - KOPIASTE..TO GREEK HOSPITALITY
From kopiaste.org
MYKONOS SAUSAGES - GREEK GASTRONOMY GUIDE
From greekgastronomyguide.gr
LOUKANIKO | TRADITIONAL SAUSAGE FROM GREECE - TASTEATLAS
From tasteatlas.com
ANCIENT SPARTAN FOOD AND DIET
From legendsandchronicles.com
GREEK SAUSAGE CASSOULET | LOUKANIKO GREEK SAUSAGE | THEOCOOKS
From theocooks.com
"HORIATIKA LOUKANIKA MOSHARISIA", RUSTIC BEEF SAUSAGES NATURALLY …
From greekfoodtales.com
LOUKANIKA | GOURMET SALAMI | OLYMPIA PROVISIONS
From olympiaprovisions.com
LOUKANIKA - GREEK SAUSAGE - GREEK FOOD - BELLAONLINE
From bellaonline.com
GREEK LOUKANIKA SAUSAGE RECIPE - DINNERDINNERFATMAN.COM
From dinnerdinnerfatman.com
SAUSAGES ARCHIVES - KOPIASTE..TO GREEK HOSPITALITY
From kopiaste.org
"HORIATIKA LOUKANIKA ME PORTOKALI", COUNTRY SAUSAGES WITH ORANGE ...
From greekfoodtales.com
SAUSAGES STRAKAS - GREEK GASTRONOMY GUIDE
From greekgastronomyguide.gr
LOUKANIKA SAUSAGE WITH EGGS AND TOMATOES - COOKING CHANNEL
From cookingchanneltv.com
WINE SAUSAGE WITH CORIANDER (“LOUKANIKA”) - A CYPRUS FOOD BLOG
From afroditeskitchen.com
24 CHARCUTERIE IDEAS | HOMEMADE SAUSAGE, CURED MEATS, SAUSAGE …
From pinterest.ca
HAMBURGER SAUSAGE | HOMEMADE SAUSAGE, SAUSAGE, WHAT TO COOK
From pinterest.com
LOUKANIKA HOMEMADE SAUSAGES WITH LEEK AND FENNEL
From abc.net.au
LOUKANIKA SAUSAGE - MEATS AND SAUSAGES
From meatsandsausages.com
PIN BY SPIRO MITSIALIS ON CHARCUTERIE | CHARCUTERIE
From pinterest.ca
SPARTIATIKA LOUKANIKA (SPARTAN SAUSAGES) - PINTEREST.CO.UK
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love