"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, June 14, 2010

Greek Sausage - Loukanika

1 lb ground pork
1/2 lb ground lamb
1/4 cup red wine
1 tsp dried marjoram
1 orange, peel only, grated
2 garlic cloves, minced
1 bay leaf, ground
1/2 tsp ground coriander
salt, freshly ground black pepper and hot pepper flakes to taste

Combine all ingredients in a large bowl and mix well. Refrigerate and allow to sit, covered, for 2-3 hours so the flavors will blend.

Roll the mixture in to little balls. Heat a saute pan over medium heat, add a little olive oil and sauté the Loukanika until they are browned. Serve as a Meze (appetizer) dish with lemon to squeeze over.

I have found many variations on the recipe for Loukanika, so there is no single way to make it. This is my personal favorite.

Note - this is "quick" Loukanika as normally this mixture would be put in to a sausage casing, poached, cooled, sometimes smoked and finally sliced and cooked as above. You can take the longer route if you wish, but this more direct method makes a delicious Loukanika.

Serves 20 as a Meze or 4 as a main course.

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