Greek Loukaniko

Loukaniko are Greece's rustic village sausages, scented with orange zest, fennel and a splash of wine. Grilled until juicy and charred at the edges, they are a taverna classic, best served with crusty bread and a simple salad.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

520

Ingredients

• 800 g minced pork
• 100 g pork fat, finely chopped
• Zest of 1 orange
• 1 tablespoon fennel seeds, lightly crushed
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 60 ml red wine
• Natural sausage casings (optional)
• Olive oil, for grilling
• Lemon wedges, to serve
• Crusty bread, to serve

Instructions

1. Mix the pork, fat, orange zest, fennel seeds, garlic, oregano, pepper and salt in a large bowl.
2. Pour in the red wine and mix until the mixture is sticky and well combined.
3. If using casings, fill them loosely and twist into links. Otherwise, shape the mixture into thick patties.
4. Chill the sausages for at least 30 minutes so the flavours develop.
5. Grill over medium heat for 8 to 10 minutes, turning often, until cooked through and charred at the edges.
6. Rest for 5 minutes before serving.
7. Serve hot with lemon wedges and crusty bread.

Pro tips

• Do not overwork the meat or the sausages will be tough.
• Orange zest is the signature flavour, so use a fresh, unwaxed orange.
• Grill over medium heat so the outside chars without drying the inside.
• They are wonderful sliced cold the next day in sandwiches.

Frequently asked questions