Loukaniko with Lemon and Herbs

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon lemon zest 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh oregano, finely chopped 1 tablespoon fresh oregano, finely chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Natural hog casings (optional) Natural hog casings (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 22g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, minced garlic, lemon zest, lemon juice, parsley, oregano, thyme, cumin, paprika, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   If using natural hog casings, rinse them thoroughly and soak them in water according to the package instructions.
3. 3.
   Take a small portion of the sausage mixture and shape it into a patty. Cook the patty in a skillet over medium heat to taste and adjust the seasoning if needed.
4. 4.
   If satisfied with the seasoning, stuff the sausage mixture into the hog casings using a sausage stuffer or a piping bag fitted with a large round tip.
5. 5.
   Twist the sausages into desired lengths, typically 10-12 cm (4-5 inches), and prick any air bubbles with a sterilized needle.
6. 6.
   If not using casings, shape the sausage mixture into patties or form it into logs wrapped tightly in plastic wrap.
7. 7.
   To cook the sausages, preheat a grill or a skillet over medium heat. Cook the sausages for about 15-20 minutes, turning occasionally, until they are browned and cooked through.
8. 8.
   Serve the Loukaniko sausages hot with a side of tzatziki sauce, pita bread, and a fresh Greek salad.

Treat your ingredients with care...

• Ground pork — Ensure that the ground pork is fresh and of high quality to achieve the best flavor and texture.
• Lemon zest — Use a microplane or a fine grater to zest the lemon, avoiding the bitter white pith.
• Natural hog casings — Soak the casings in water for at least 30 minutes before using to make them more pliable and easier to work with.
• Fresh herbs — Finely chop the fresh herbs to release their essential oils and maximize their flavor contribution.
• Paprika — Opt for a high-quality sweet or smoked paprika to add depth and a subtle smoky flavor to the sausages.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or cayenne pepper to the sausage mixture.
• If you don't have access to natural hog casings, you can shape the sausage mixture into patties or meatballs instead.
• Serve the Loukaniko sausages with a squeeze of fresh lemon juice for an extra burst of citrus flavor.
• Leftover cooked Loukaniko can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Experiment with different herb combinations, such as adding mint or rosemary, to customize the flavor profile of the sausages.

Serving advice

Serve the Loukaniko sausages as a main course alongside traditional Greek sides like tzatziki sauce, pita bread, Greek salad, and roasted potatoes. Garnish with fresh herbs and lemon wedges for an extra touch of freshness.

Presentation advice

Arrange the grilled Loukaniko sausages on a platter, garnished with sprigs of fresh herbs. Serve with colorful sides and condiments to create an enticing and vibrant presentation.