Greek Sausage, Loukaniko. From Home Production of Quality Meats and Sausage.
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- เผยแพร่เมื่อ 24 มี.ค. 2022
- I apologize in advance to the Greek viewers. I am sure I pronounced it wrong all video. Go easy on me.
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In this episode we make a Greek Sausage called the Loukaniko. It is a lamb and pork combination that is loaded with flavorful herbs and topped off with (in this case) some red wine.
This Greek Sausage has loads of flavor and would be great with some Greek side dishes.
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:
amzn.to/3C2SQmk
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I - แนวปฏิบัติและการใช้ชีวิต
As a professional sausage maker like you are you can read between the lines Marensky is not going to let you give out the true 100 recipe if you don’t bye there book I like the way you you do your videos you give out the amounts of everything you use in every thing you make Great job Duncan I will be glad my guy when you are done with Marensky March and get back to makein your own truly good sausage recipes we love them
Hey James I appreciate that. You bet its right around the corner.
Looks incredible. Lamb, pork, orange, wine and herbs. It's going to take me years to make all these wonderful sausages.
Bit by bit and then you will know your favorites to make again.
People don’t stop and think you don’t need a book to make good home made sausage you can make it out of any meat just right down every thing you put in it and do small batches at a time tell you get the taste you like then it will taste the same every time
@Krogan Love Duncan you will not let me tell mr love what l think about his reply but as a 69 year old having D Lexus all my life I can’t spell l can read a book and can’t understand a word it said l can take a parts manual and build that engine I have been smoking and making sausage from the day I was hatched we used saltpeter back then it can kill you we used it in gun power to now we use pink salt as a cure know one has ever given me there recipe until I met you Duncan Thank you for sharing them to the world
@Krogan Love Mr Love all threw school even in 12 Grade I stood in the corner of the room with my noise in a circle b because the teacher said I was stupid I was a long range sharp shooter in the army a sky diver a licensed deep water diver a cetifed welder a master mechanic 17years as a Government trapper farming and ranching to this day every thing is trial an error you don’t need a book just good common sense and a phone that will help you spell and a really good fellow like Duncan that will help you out No hard feelings mr love
In my mother's village they were very heavy on the black pepper. Fine grind and whole peppercorns. Yes, whole peppercorns. Clove is a must. The ingredients and process for Loukaniko is very difficult and demanding. The process to preserve it in fresh rendered pork fat takes 2 days. The pork was diced fine, by hand! The story and recipe are fascinating, what a sin that people outside of our culture will never experience it.
Watched your video and others so also added cooked leek. Just made a small batch to try (1.5 kg). I let my links bloom in the fridge overnight. Very different flavour to sausage, served it with some Chimicurri sauce and everyone loved it. Will make this again. Thanks for your video.
Well done thanks.
Your welcome thanks for watching Steven.
Making this one today
looks good. pat Filipczak had a great idea below me
I best get learning what gyro sausage is then
Well I've been keeping up with all the March what are we going to do for next month I wish my book would hurry up and get here along with my stuffer so I can hurry up and be grown up like you
Lol well ill still make you something here and there!
This would have been a good one for the convection oven!
Yup till those casing get crispy.
I think this would benefit from being smoked with a fruit wood. Otherwise great looking sausage,
Make a gyro sausage
I'd have to learn what one is first haha
Greek lamb and beef mix
They need to be smoked ! And yeah eat it same day but lot lot better if you hang them to dry bit otherwise flavours ain’t right.
You are pronouncing the name of the sausage wrong it's pronounced
LOO CAR KNEE CA
Thanks Roy I did make note of that in the description of the video. I realized after it was recorded.
@@duncanhenry I lived on Crete for 11 yrs and loved the sausage over there , cant get them here so i was so happy to fall upon your video , i'll certainly try this recipe. thank you 👍
He can't even pronounce the word, or can barely read.