Smoked Loukaniko (Greek Sausage)
Loukaniko is the traditional Greek sausage, distinguished by its characteristic orange peel and red wine flavor. The combination of lamb, pork, and Mediterranean herbs like oregano and allspice makes it unique. Smoking over olive wood or beechwood gives it an earthy, Mediterranean smoky flavor reminiscent of Greek cuisine.
Ingredients(for 1 kg)
Instructions
Marinating the Farce
4-12 hrs.Grind pork shoulder, lamb shoulder, and fat through the 8mm plate of the meat grinder. Work in all spices, curing salt, red wine, and freshly grated orange zest and knead intensively. Marinate covered in the refrigerator for at least 4 hours.
Stuffing and Drying
1 hr.Fill the marinated mixture into pork casings (32-38mm) or lamb casings and twist into sausages of 12-15cm length. Hang the sausages in a cool, airy place for 1 hour or dry in the refrigerator until the casing is dry and slightly tacky.
Smoking
2.5-4 hrs.Heat the smoker with olive wood and beechwood chips to 80-100°C. Hang the sausages and smoke until a core temperature of 72-75°C is reached. The surface takes on a reddish-brown color. Briefly finish on a charcoal grill before serving for an authentic touch.
Pro Tip
Use only the outer zest of the orange, not the white pith, as this is bitter. Use Greek red wine such as Agiorgitiko or Xinomavro for a more authentic flavor.
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