Loukaniko
Ingredients
- 1,000 gGround pork (well chilled)
- 1 pcLeek (white part only, very finely minced)
- 1 pcCitrus sinensis (L.) Osbeck (for zest only)
- 100 mlRed wine (dry)
- 3 pcGarlic (germ removed and mashed)
- 1 tbspWhole coriander seeds (toasted and ground)
- 1 tspWhole cumin seeds (toasted and ground)
- 1 tbspOregano (dried)
- 18 gGray sea salt (fine)
- 1 tspBlack pepper ground (freshly ground)
- 2 tbspExtra virgin olive oil (for cooking)
- 2 pcHog casings (rinsed and desalted)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge or can be frozen raw once stuffed.
