Loukanikó: Greek Spiced Sausage

Loukanikó Greek Spiced Sausage (3)

Loukanikó (λουκάνικο) is a traditional Greek pork sausage distinguished by its bright orange and fennel seasoning. Its name simply means “sausage.” Typically sold at markets and fairs, loukaniko is made from coarsely ground pork mixed with herbs and spices like crushed orange peel, fennel seed, garlic and often red wine or vinegar. The sausage is usually sold fresh and is best char-grilled over hot coals until the skin is crisp and the inside juicy. A perfect loukaniko has a smoky, garlicky aroma with a hint of citrus tang.

In Greece, it is often served on a bun or with lemon wedges and mustard, making it a popular street food. Eating a warm grilled loukaniko evokes the festive atmosphere of a Greek village fair or the cozy smoke of a winter taverna’s fireplace. This recipe explains how to cook loukaniko sausages evenly through and suggests classic accompaniments. After grilling, the sausages can be popped into bread or cut and served on a platter. Each bite offers a burst of fragrant pork flavor and a satisfying snap from the casing.

Loukanikó: Greek Spiced Sausage
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Loukanikó: Greek Spiced Sausage

Recipe by Travel S HelperCourse: Main, AppetizerCuisine: GreekDifficulty: Medium
Servings

8

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

280

kcal

Loukanikó is a flavorful Greek pork sausage seasoned with orange peel, garlic, and herbs[3]. In this recipe, ground pork (or a pork-lamb blend) is mixed with grated orange zest, minced garlic, fennel seeds, oregano and a splash of wine, then stuffed into casings. The sausages are grilled or pan-fried until the casings blister. Serve slices of loukanikó on crusty bread with mustard and onions for a festival-style sandwich, or as meze with cheese. The bright citrus and savory herbs make this sausage distinctly Greek and wonderfully aromatic.

Ingredients

  • Ground pork: 2 lbs (900g) – try to include some fat for juiciness (80/20 ratio).

  • Orange zest: 1 Tbsp – finely grated peel (no pith) for citrus flavor.

  • Garlic: 3 cloves, minced.

  • Dried oregano: 2 tsp.

  • Dried thyme or rosemary: 1 tsp – an aromatic hint (optional).

  • Fennel seeds: 1 tsp – toasted lightly to release aroma.

  • Red wine or vinegar: 1 Tbsp – deglazing flavor.

  • Salt and black pepper: 1 tsp each, or to taste.

  • Sausage casings: ~4 feet of natural hog casings, soaked and rinsed.

Directions

  • Mix the sausage: In a bowl, combine ground meat with orange zest, garlic, oregano, thyme (if using), crushed fennel seeds, wine/vinegar, salt and pepper. Mix thoroughly until even in color. If time permits, let the mixture rest in the fridge for 30 min to meld.

  • Prepare casings: Rinse the hog casings under cool water, removing any salt. Slide water through each casing to check for holes. Fit a sausage stuffer or funnel onto the casing.

  • Stuff sausages: Carefully feed the meat mixture into the casings, forming a continuous tube. Twist or tie sausages into links (about 6 inches long). Prick any air pockets with a needle. Chill the sausages in the fridge for 20 min to firm up.

  • Cook the sausages: Preheat a grill or skillet to medium-high. Grill or pan-fry the sausages in batches, turning occasionally, until deeply browned on all sides and cooked through (about 12–15 minutes total).

  • Rest: Let the sausages rest 2–3 minutes before slicing.

  • Serve: Slice the loukanikó and serve in warm bread rolls or on a platter with grilled vegetables, mustard or feta cheese. They are especially delicious hot off the grill.

Tips & Variations

  • Serving: Grill some bell peppers and onions alongside the sausages. Stuff warm baguettes or pita pockets with sausage slices, tzatziki, and mustard for a Greek-style sandwich.
  • Storage: Store cooked sausages in the fridge for 3–4 days. Reheat gently to keep them juicy. Uncooked sausages freeze well (up to 2 months).
  • Seasonings: Feel free to add chopped fresh parsley or green onions into the mixture. For a smoky flavor, add a teaspoon of smoked paprika.
  • Substitutions: Pork/beef sausage or Italian sausage can stand in (though the citrus flavor is unique). In a pinch, replace ground pork with lamb or veal.
  • Chef’s Tips: Grind the orange peel zest very fine and stir thoroughly so it’s evenly distributed. Avoid over-stuffing casings to prevent bursting. Always cook sausages on medium heat – if too hot, the outside chars before the center cooks.
  • Equipment Needed: - Large mixing bowl and spoon - Meat grinder or food processor (optional, for finer texture) - Sausage stuffer or funnel - Grill or heavy skillet - Serving platter and knife

Nutrition (per sausage, 3 oz)

Nutrient

Per Serving

Calories

280 kcal

Total Fat

24 g

Saturated Fat

8 g

Carbohydrates

2 g

Dietary Fiber

0 g

Sugars

0 g

Protein

15 g

Sodium

650 mg

Allergens

Pork (meat)

Greece National Food

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