Greece National Food
Loukanikó: Greek Spiced Sausage
Last updated: 2026-03-01 15:07:50
Recipe at a glance
Loukanikó: Greek Spiced Sausage
Key recipe details from the source.
- Servings
- 8
- Preparation
- 15 minutes
- Cooking
- 15 minutes
- Calories
- 280 kcal
Greek recipe
Loukanikó: Greek Spiced Sausage
Loukanikó is a flavorful Greek pork sausage seasoned with orange peel, garlic, and herbs. 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.
01 · Overview
Overview
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.
02 · Ingredients
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.
03 · Directions
Directions
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.
04 · Nutrition
Nutrition
- Calories
- 280 kcal