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Loukaniko is a Greek sausage made with pork, garlic, and orange peel or chili spice. Other seasonings and meats can be added, and it can be made at home or bought in Greek specialty shops. It can be eaten on its own or used in other recipes.
Loukaniko is a type of Greek sausage often seasoned with garlic and orange peels or chili spice. Mainly made with ground pork, lamb or beef could also be mixed. Eaten on its own or as part of other recipes, loukaniko can be made at home or found in Greek specialty shops or butchers.
Pork, often shoulder, and garlic are always included in loukaniko. The orange peel, or zest, is normally used as a flavoring, although some spicier Northern Greek versions may omit the citrus and add chiles instead. Fennel, cinnamon and leeks are also often used as condiments. Many other herbs, seasonings and meats can also be included and recipes vary by region.
Powdered milk is sometimes added to help keep the meat moist. Greek white wine, such as retsina, can also be added to the sausage. Seasonings such as coriander, oregano, salt and pepper are also suggested in some versions. For the spicier sausage, ground red pepper or crushed red pepper may be included.
Sausage is made easier with a meat grinder and sausage stuffing. For those who do not have a meat grinder at hand, a food processor is a suitable substitute. Buying ground beef is also an option. Similarly, a sausage filling can be substituted for a pastry bag or gallon-sized plastic bag with one of the corners cut off.
To make loukaniko, the pork and other meats if used are diced and placed in the meat grinder or food processor to create ground pork. The pork should be kept very cold, so the meat and seasonings bind properly and the texture remains desirable. Placing the pork in the freezer, then keeping it on ice when it’s not being processed, is recommended. The chilled ground beef is placed in a food processor with a paddle attachment and mixed with the spices.
Once thoroughly combined, the mixture is cooled again, then placed into casings. The casings are normally pork but can be beef instead. After the sausage is placed in the casings, they are twisted into links and the ends are tied. Then, they are hung on a rack to dry. Once dry, they are refrigerated overnight while they cure.
While loukaniko can be eaten on its own, it can be used in other recipes as well. For example, sliced loukaniko can be combined with eggs, feta cheese, salt and pepper, to create a sausage omelette. The meat and flavorings can also be mixed together and formed into patties or meatballs.
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