Greek Loukaniko Sausage

Remove sinew from pork shoulder and fat, cut into 3-4 cm cubes and par-freeze for 45 minutes. Toast fennel seeds in a dry pan over medium heat for 2-3 minutes until fragrant, then allow to cool. Wash orange with hot water and finely grate the zest.

Grind meat and fat through the 8mm plate. Immediately chill the mixture. Add curing salt, orange zest, fennel seeds, garlic, pepper and allspice evenly. Add red wine and knead the entire mixture vigorously for 5-7 minutes until well-bound and tacky.

Cover the seasoned mixture and rest for 12 hours at 2-4°C in the refrigerator. The combination of red wine, orange aroma and fennel requires this time to fully integrate into the meat.

Soak sheep casings in lukewarm water and rinse thoroughly. Fill the mixture firmly and without air pockets into the sheep casings (caliber 26-28mm). Twist into 18-22 cm portions. Hang on hooks and allow to dry at room temperature for 1 hour.

Hang sausages in the cold smoker at a maximum temperature of 25°C. Cold smoke with beech or olive wood dust for 3-4 hours until the surface is golden brown. Smoking temperature must not exceed 28°C to prevent fat rendering.

After smoking, poach sausages in hot water at 75°C until a core temperature of 72°C is reached (approx. 15-20 minutes). Immediately shock in cold water and allow to air-dry briefly.

Store finished loukaniko at 2-4°C for up to 7 days, or vacuum seal and freeze (up to 2 months). Traditionally grilled over charcoal or pan-fried in olive oil and served with feta, olives and pita bread.