Loukanika-Greek Pork Sausage Recipe

Name: Loukanika-Greek Pork Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pork shoulder ground; 1/2 pound pork rinds fresh, boiled for 2 hours, drained and ground; 1/2 pound pork fatback; 1 teaspoon salt; 1 each oranges grated rind only; 1 teaspoon marjoram crushed, dried, OR thyme; 1 each bay leaves ground in mortar; ⅓ cup red wine dry; 1 teaspoon allspice or corriander; 1 x black pepper freshly ground; 2 each garlic cloves crushed; 1 x sausage casing

Servings: persons

1 pound pork shoulder ground
1/2 pound pork rinds fresh, boiled for 2 hours, drained and ground
1/2 pound pork fatback
1 teaspoon salt
1 each oranges grated rind only
1 teaspoon marjoram crushed, dried, OR thyme
1 each bay leaves ground in mortar
⅓ cup red wine dry
1 teaspoon allspice or corriander
1 x black pepper freshly ground
2 each garlic cloves crushed
1 x sausage casing

1
["Grind the pork, pork rind, and fatback through the fine blade of a meat chopper.", "Combine in a large bowl with all the seasonings.", "Knead thoroughly.", "Store in the refrigerator while you prepare the casing.", "Ususally salted, the casing (pork intestine) especially the interior, must be rinsed under cold running water several times.", "(To avoid losing casing down the drain while doing this, be sure the casing is inside a very large pan!)", "Allow to drain on a linen towel.", "Use a pastry bag to force the stuffing into the casing.", "Pinch at 3 1/2 to 4 inch intervals allowing space between to form the sausage links.", "Normally the casing will not break, but if it does, that section must be discarded and a knot tied in the new ""end"".", "To cook, poach in water for 1 hour, then drain, discarding the cooking water.", "Fry the sausages in a frying pan over moderate heat, or use as suggested in any recipe.", "Drain and serve hot.", "Note: To store, freeze uncooked in meal-sized batches.", "The sausages should be used within a day or two if not frozen."]

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound pork shoulder ground, 1/2 pound pork rinds fresh, boiled for 2 hours, drained and ground, 1/2 pound pork fatback, 1 teaspoon salt, and more.

Yes, Loukanika-Greek Pork Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loukanika-Greek Pork Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions