Greek Sausage or Loukaniko
Discover the bold, zesty flavors of Greece with this traditional Loukaniko, a Greek sausage recipe that's as captivating as it is delicious. Made with juicy pork shoulder and rich back fat, this homemade sausage gets its signature Mediterranean flair from aromatic orange zest, earthy oregano, fennel seeds, and a splash of dry white wine. Lightly seasoned with smoked paprika, garlic, and coriander, every bite bursts with smoky-sweet complexity. Stuffed into natural pork casings and either grilled or pan-fried to perfection, Loukaniko delivers crisp-on-the-outside, juicy-on-the-inside satisfaction. Serve these sausages alongside warm pita, tangy tzatziki, or a vibrant Greek salad for a meal that's both comforting and authentically Mediterranean. This recipe is perfect for weekend cooking and showcases the art of traditional sausage making at home!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 0.5 lbs Pork back fat
- 2 tbsp Orange zest
- 3 cloves Garlic (minced)
- 1 cup Dry white wine
- 2 tsp Dried oregano
- 1 tsp Ground coriander
- 1 tsp Fennel seeds (lightly toasted)
- 1 tsp Smoked paprika
- 1.5 tbsp Salt
- 1 tsp Black pepper (freshly ground)
- 1 package Natural pork casings
Instructions
Rinse the pork casings thoroughly under cold running water. Soak them in warm water for at least 30 minutes while you prepare the sausage mixture.
Cut the pork shoulder and back fat into small cubes that can fit into a meat grinder. Chill them in the freezer for 30 minutes to keep them firm during grinding.
Using a meat grinder with a coarse plate, grind the pork shoulder and back fat into a large mixing bowl.
Add the orange zest, minced garlic, white wine, dried oregano, ground coriander, toasted fennel seeds, smoked paprika, salt, and black pepper to the ground meat. Mix thoroughly until the mixture is evenly seasoned.
Attach the sausage stuffing tube to the meat grinder or stuffer. Slide one end of a rinsed casing onto the tube, leaving a few inches of casing hanging off the end.
Fill the casing with the sausage mixture, being careful not to overstuff. Twist the filled casing at regular intervals (around 6-inch segments) to form individual sausages.
If desired, prick each sausage with a needle to remove air bubbles. Refrigerate the stuffed sausages for at least 1 hour or overnight to allow the flavors to meld.
To cook, grill the sausages over medium heat or pan-fry them in a skillet with a bit of olive oil. Cook for about 10 minutes on each side, or until the internal temperature reaches 160°F (71°C).
Serve hot with your choice of accompaniments, such as pita bread, tzatziki sauce, or a fresh Greek salad.
Nutrition Facts
Calories |
4642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 415.1 g | 532% | |
| Saturated Fat | 154.0 g | 770% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 12182 mg | 530% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 3.7 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2857 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
