Loukaniko

A firm and juicy pork sausage characterized by orange zest and red wine. The sausage grills until brown and glossy, releasing a powerful aroma of oregano and cumin.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 889
• Protein: 48 g
• Carbs: 12 g
• Fat: 65 g

Ingredients

• 1000 g Ground pork ( well chilled )
• 1 piece Leek ( white part only, very finely minced )
• 1 piece Citrus sinensis (L.) Osbeck ( for zest only )
• 100 ml Red wine ( dry )
• 3 piece Garlic ( germ removed and mashed )
• 1 tbsp Whole coriander seeds ( toasted and ground )
• 1 tsp Whole cumin seeds ( toasted and ground )
• 1 tbsp Oregano ( dried )
• 18 g Gray sea salt ( fine )
• 1 tsp Black pepper ground ( freshly ground )
• 2 tbsp Extra virgin olive oil ( for cooking )
• 2 piece Hog casings ( rinsed and desalted )

Instructions

1. Preparing the aromatic base

   Finely mince the white of the leek and mash the garlic into a paste. Zest the orange, avoiding the bitter white pith. Dry-toast the cumin and coriander seeds in a pan until slightly smoking, then crush them in a mortar.

2. Mixing the stuffing

   In a large mixing bowl, work the minced pork with salt, pepper, spices, leek, garlic, oregano, and zest. Gradually incorporate the red wine. Knead vigorously by hand until the stuffing becomes sticky and homogeneous.

3. Stuffing or shaping

   Slide the stuffing into the pork casings using a funnel or a stuffer, avoiding air bubbles. If you don't have casings, shape regular logs by hand. Let rest in the fridge so the flavors infuse the meat.

4. High-heat cooking

   Heat a pan with a drizzle of olive oil. Sear the sausages on all sides. The skin should be well grilled, almost snappy, while the interior remains juicy. A knife tip should come out hot from the center of the sausage.

Chef's tips

• The secret is in the kneading: the meat must become 'sticky' so the sausage doesn't crumble.
• If grilling on the BBQ, prick them slightly to prevent them from bursting.

Storage

Keeps for 3 days in the fridge or can be frozen raw once stuffed.