📝 About This Recipe
Loukaniko is the quintessential Greek sausage, celebrated for its unique aromatic profile of sweet leeks, earthy cumin, and bright orange zest. Traditionally cured and smoked in mountain villages, this version is adapted for the home kitchen, delivering a juicy, coarse-textured meat that balances savory pork with a subtle citrus lift. It is the star of any Meze platter, offering a rustic taste of the Hellenic countryside in every bite.
🥗 Ingredients
The Meat Base
- 2 pounds Pork Shoulder (well-chilled and coarsely ground)
- 1/2 pound Pork Fat Back (finely diced or ground)
Aromatics and Seasoning
- 2 large Leeks (white and light green parts only, finely minced)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Orange Zest (freshly grated)
- 1 tablespoon Dried Oregano (preferably Greek wild oregano)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Allspice (ground)
- 1.5 tablespoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Red Pepper Flakes (optional, for a hint of heat)
Liquids and Casing
- 1/2 cup Dry Red Wine (chilled, such as Agiorgitiko or Cabernet)
- 1 tablespoon Red Wine Vinegar
- 5-6 feet Hog Casings (rinsed and soaked in warm water)
- 2 tablespoons Olive Oil (for sautéing the leeks)
👨🍳 Instructions
-
1
Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add the finely minced leeks and a pinch of salt. Sauté slowly for 8-10 minutes until they are soft and translucent but not browned. Set aside to cool completely.
-
2
In a large, chilled mixing bowl, combine the ground pork shoulder and pork fat. It is crucial that the meat stays very cold to ensure the fat doesn't melt during the mixing process.
-
3
Add the cooled leeks, minced garlic, orange zest, dried oregano, cumin, allspice, salt, black pepper, and red pepper flakes to the meat mixture.
-
4
Pour in the chilled red wine and red wine vinegar. These liquids help emulsify the mixture and provide the signature tangy 'Greek' finish.
-
5
Using your hands or a stand mixer with a paddle attachment on low speed, mix the ingredients for 2-3 minutes until the meat becomes tacky and well-incorporated.
-
6
Fry a small 'test patty' in a skillet to check the seasoning. Taste and adjust salt or spices if necessary before stuffing.
-
7
Slide the soaked hog casing onto the nozzle of your sausage stuffer, leaving a few inches hanging off the end. Tie a knot at the end of the casing.
-
8
Slowly stuff the meat into the casings, being careful not to overfill them to prevent bursting. Use a sterilized pin to prick any visible air bubbles.
-
9
Twist the long rope into 5-6 inch links, alternating the direction of the twists for each link to keep them secure.
-
10
For the best flavor, refrigerate the sausages uncovered overnight. This allows the flavors to meld and the skins to dry slightly, resulting in a better 'snap' when cooked.
-
11
To cook as a meze, slice the sausages into 1-inch thick rounds on a bias.
-
12
Sear the slices in a hot cast-iron skillet with a teaspoon of olive oil for 3-4 minutes per side until deeply browned and caramelized.
💡 Chef's Tips
Keep everything cold; chill your grinder parts and bowls in the freezer before starting to prevent the fat from smearing. Don't skip the orange zest; it provides a floral backnote that cuts through the richness of the pork. If you don't have a sausage stuffer, you can form the mixture into small oblong patties (keftedes style) and grill them. Use leeks rather than onions; leeks have a higher sugar content which caramelizes beautifully inside the casing. Ensure the pork has at least a 20-30% fat ratio; lean sausage will result in a dry, crumbly texture.
🍽️ Serving Suggestions
Serve alongside a bowl of chilled Tzatziki for dipping. Pair with a glass of Ouzo over ice or a bold Greek Xinomavro red wine. Accompany with warm pita bread, Kalamata olives, and cubes of sharp Feta cheese. Squeeze fresh lemon juice over the hot sausages just before serving to brighten the flavors. Serve as part of a 'Saganaki' dish by sautéing with peppers and onions in a light tomato sauce.