How to Make Loukaniko (Greek) Sausage (Episode 20)
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- เผยแพร่เมื่อ 15 ก.พ. 2020
- Loukaniko sausage is Greek sausage-and it will blow you away. Our recipe combines the sweetness of oranges with the tang of red wine vinegar for an extra pop. And of course, then we smoke the links. The result is a blend of sweet, sour, and smoke.
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.
Equipment Buying Links
LEM #8 Big Bite Meat Grinder - .5 HP: $349
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LEM # 8 Premium Salvinox Stainless Steel Grinder Knife: $21.99
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LEM # 8 Premium Salvinox Stainless Steel Grinder Plate 3mm (1/8"): $24.49
www.lemproducts.com/product/8...
LEM # 8 Premium Salvinox Stainless Steel Grinder Plate 12mm (1/2"): $24.49
www.lemproducts.com/product/8...
MIGHTY BITE 5 LB. VERTICAL SAUSAGE STUFFER - STAINLESS STEEL TUBES: $204.99
www.lemproducts.com/product/m...
Recipe for Loukaniko Sausage (per 10 pounds of meat - yields 11 pounds once mixed)
6 pounds ground pork shoulder (Boston butt)
4 pounds ground lamb
1 cup red wine vinegar
4 TB Morton’s kosher salt
4 TB coarse ground pepper (restaurant style)
3 leeks, cooked/roasted and ground (with a 1/8” grind plate)
**Leeks should be roasted at 350 F with olive oil until cooked through.**
2 TB ground coriander
2 TB dried oregano
1 TB dried thyme
½ tsp ground clove
2 tsp orange oil OR 3 TB orange zest
Main Steps for Making Loukaniko Sausage
Mix everything but meat first.
Fold seasoning into the ground meat.
Stuff the sausage into sausage casing and link the sausages.
Let the sausages sit for one day.
Smoke with pecan wood for (one round).
Serve case in links.
Yields 11 pounds.
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how. - แนวปฏิบัติและการใช้ชีวิต
Thank you...every Greek should have a friend like you!
Awww!! Thank you!
I tried loukanikos before the orange zest its a very good touch !
Prick the casings after stuffing. I seen multiple air pockets.
Sausages looked wet during removal after smoking and I couldn't see any color on the casings which happens with wet casings. Liquid Smoke is a good ingredient to include in the mince.
Thank you for the comments, we usually don't worry about air pockets in the sausage because everything is vacuum-sealed for the freezer. Once vacuum-sealed, there are zero voids in the sausage. In reference to the smoking process, the sausage is not in the smoker long enough to acquire color on the casing. The sausage is so cold when it goes into the smoker, it's essentially cold-smoking. Regardless of the color, which isn't always a metric for smokiness, there is a ton of pecan wood smoke flavor on these sausages.
Love from Pakistan
Thanks for watching!
Very explanatory
Thanks for watching!
Nice recipe and video. Since this is a partially "cooked" / smoked sausage you should be adding cure #1 to prevent botulism. I'm not trolling you, it is a health concern for you and your Family. God Bless!
Thanks for the comment Eric and welcome to the channel! We have several videos that discuss using Prague powder #1 for making ham and bacon along with the threat of botulism for prepared meats. For this recipe, I went with Delta-Rho's family style, which was not cured. It's kept in the fridge at all times and is hot smoked for a short period of time. The risk for foodborne illness is very small since the heat and cool cycle is less than three hours. The maker also needs to fully cook the sausage later to get a good sear on the outside. In the future, I'd like to try a cured and cold smoked variant of loukaniko to compare the flavor. When we looked at the recipes posted online, we were surprised by how much variation there was. Each region of Greece has a slightly different style: lamb, pork, cured, not cured, smoked with pecan, etc.
instablaster...
I am going to try that one. How come you don't use any curing salts, are you trying to stay away from the nitrates? Just wondering thanks for sharing.
Sodium nitrite is not needed in this recipe because the sausage is never in the temperature danger zone for long enough to cause a problem. It's perfectly acceptable to use sodium nitrite if you want, as it will also change the flavor of the meat.
What type/size casing did you use?
It was hog casing. Here's a link: www.sausagemaker.com/29-32mm-natural-hog-casings-p/17-1013.htm
What brand of smoker do you use/suggest?
We have a smoker made by Smokin-It. www.smokin-it.com
Great series with thanks. Can you half this recipe? Just the two of us and limited storage space.
Thanks for the compliment, our goal for the series was to provide a good first glimpse into general sausage-making. About the recipe, you can cut it down or multiply as much as you want. To make the measurements a little easier to deal with, I would suggest quartering the recipe.
Yeah no nead for Curing salt This sausage is to be fully Cooked & Not Cured
Second note... Cool these down in an ice water bath to cool. Then hang them to dry and bloom. :)
Thanks for the tip!
How was the bind/texture? I have a feeling that much vinegar would denature proteins and the sausage will end up quite mealy.
It is certainly a different texture, but it still has enough binding to hold together.
Sadly I have no way of making this at home. But good video regardless
No shame in vicarious cooking! Thanks for watching
Wht is the machine to pack the meat ?
You can find the link to buy in the description of the video, under "MIGHTY BITE 5 LB. VERTICAL SAUSAGE STUFFER - STAINLESS STEEL TUBES." Hope that helps!
I have made a lot of sausage and any time I have added vinegar I have not been happy with texture seems kinda gritty. Any thoughts maybe just my preference or something I'm doing wrong?
Thanks for the question Rusty! I have not experienced a texture issue using vinegar in the Loukaniko. I would try a smaller grind size and letting the sausage rest in the fridge overnight before packaging or cooking. I hope that helps - BG.
@@OurFinalFreezer may have been the grind size as i recall was coarse ground sausage those times.
Yeah, that could be it. Hopefully that works for you
Όλα αντιγραφές
disaster.thats no greek sausage
Care to elaborate? What are your thoughts?
i think Notos Livikos is trolling ....no profile or videos....some people just get jealous of such a good recipe! :)