Sure, making Greek farmer’s sausages, known as loukanika, from scratch takes time. But trust us, the taste is worth every second! To craft this flavor-packed meze, you’ll need a meat grinder or sausage machine—essential tools for this homemade sausage extravaganza.
Loukanika: Homemade Greek sausages
Print RecipeIngredients
- 32ft (10 m) of natural casing from the butcher
- 7 lb (3 Kg) pork shoulder
- 4 lb (2 Kg) pork belly
- 3.4 oz (95 gr) salt
- 0.9 oz (25 gr) black pepper
- 0.9 oz (25 gr) allspice
Instructions
- First, the natural casing must be carefully cleaned. Clean both the outside and the inside of the casing. Use a wooden ladle to turn the casing. Repeat this procedure 2-4 times. Place the intestines in vinegar water for at least two hours.
- Measure out the spices and place them in a bowl.
- For the filling, cut the meat into pieces and put them through the meat grinder.
- Carefully mix the spices into the minced meat. Leave to rest for approximately 10 minutes.
- Cut the meat into portions and shape into long sausages. That way it’s easier to put them into the sausage machine.
- Now set up the sausage machine and prepare it for sausage making. Remove the casing from the vinegar water and attach it to the machine, knotting the end.
- Then fill the sausage mixture into the machine. Follow the machine instructions.
- After 20-30 cm, turn the resulting strand of meat so that sausages are formed. Continue in this way until the casing is full. Tie a knot at the end of the last sausage.
- Store the sausages in the freezer to mature. They can be enjoyed after 2-3 weeks.
Fry the loukanika:
Cut the loukanika into pieces and fry in a little oil until crispy on all sides. Your spicy meze is ready!
Storing loukanika
Raw loukanika can only be stored in the fridge for two days. The salt and spices ensure that the loukanika can be kept in the freezer.
