Loukanika Sausage is a Greek beginning sausage fabricated with lamb and pork and acclimatized with orange rind. The Greek aerial area is ill ill-fitted for adopting beasts but absolute for animals such as goats and sheep. The best archetype is the acclaimed Greek “Feta” cheese which is fabricated from dupe and sheep milk. Best recipes accommodate spices like garlic, oregano, thyme, marjoram, and allspice. Dry red or white wine is generally used.
|pork||700 g||1.54 lb.|
|lamb||300 g||0.56 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|pepper||2.0 g||1 tsp.|
|garlic||3.5 g||1 clove|
|allspice||1.0 g||½ tsp.|
|thyme, dry leaf||2.0 g||1½ tsp.|
|oregano, dried||2.0 g||2 tsp.|
|orange peel, grated||2 tsp.||2 tsp.|
|red wine||100 ml||⅜ cup|
- Grind meats through ⅜” plate.
- Mix arena meat with wine and all ingredients.
- Stuff into 32-36 mm casings, accomplish 6” links.
- Store in refrigerator or benumb for after use.