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loukaniko (greek sausage)

July 18, 2022

One of my favorite homemade sausages!

my version:

1 lb. ground pork (or any not-lean meat)
1 lb. ground chicken (or any lean meat)
as much pork fat as you feel comfortable adding (calls for a cup; i add maybe a quarter of this, but it does dry out, so keep this in mind. fatback is the best, if you can source it.)
1.5 T grated orange zest (orange rind only, no white pith underneath – you can buy dehydrated orange zest if you can’t grate)
1.5 T kosher salt, less if fine, more if extra-coarse
1 T sugar
2.5 T minced garlic
0.5 T ground coriander
0.5 T cracked black pepper
1 T fennel seed
0.5 T dried oregano
1 t dried thyme
0.25 cups of red wine (some recipes call for white) with a splash of red wine vinegar
(I will also sometimes add some Chinese garlic chives from my garden; some recipes call for sauteed leeks)

if you’re not me, here you would feed the ingredients through your sausage grinder, stuff them into casings with your sausage machine, and set them to cure.

if you are me, or similarly lazy-yet-broke & without Official Sausage Machine Infrastructure, you will mush all these ingredients together until your hands hurt, then leave in the fridge overnight. keep everything as cold as possible. (you can use a stand mixer if you own $500 kitchen infrastructure.) it will come out crumbly if you use your hands – but if you’re like me, you probably don’t mind that much, haha.

the next day, shape into your preferred shape (i like kofte-style “cigar-shaped” or cylindrical patties formed by squeezing) and pack up to freeze or refrigerate.

recipe by friedsig & based mostly on a recipe by Hank Shaw at Honest Food


I think I have made this…. three times? It’s a winner every time. Obviously, like all sausages, the possibilities are endless here. Loukaniko can be cooked like any sausage. Form it into a patty and make burgers. Make gravy. Saute a big mess of apples and onions with the sausage, like a cassoulet. Stew it down with white beans. Fry it off and cook some fish in the leftover loukaniko grease. It’s amazing with pasta and a bit of feta. Bake them into savory muffins. Fry them up with eggs and hash browns for breakfast. Bake it into a casserole with veggies, potatoes, or whatever you like. No surprise I love it fried off into a pot of cornmeal mush for an ultimate comfort food. You can grill them, fry them, bake them, even microwave them (although the browned crispy bits are so wonderful that I would advise against it unless you have to.)

Check out the original recipe from Hank Shaw at Honest Food – especially if you want to make real sausages and not my DIY MacGyvered version – and if you like making your own sausages, check out my other favorites, including Lebanese style sausages, chorizo, and maple breakfast sausages!

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