#loukaniko

[shoku-and-awe]

[misspenelope79]

Mixed grill kebab 🥙 #delicious #kebab #chicken #lamb #keo #loukaniko #pita #potatoes #cyprus 🇨🇾 (at Aristos & Kiki Kebab House)

[wally-b-feed]

Anthony Fineran (B 1981), 'Loukaniko Birds', 2024

[spoilersgr]

Σαλάτα με ρεβίθια, λουκάνικο και σπανάκι από τον Άκη Πετρετζίκη!

Privacy Overview This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience. Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

[thecornichon]

View this post on Instagram

Loukaniko for dinner tonight! This greek sausage is flavored with orange peel, I haven't had one on over 20 years and it is by far my favorite sausage! I am so glad @thefermentedpig carries it and can't wait til they are done. #greekfood . . . . . . #loukaniko #ketodinner #ketodiet #ketogeniclifestyle #ketocomfort #ketogenicdiet #ketoideas #ketolifestyle #ketoliving #ketofoodie #ketoforbeginners #onmyplate #instaketo #thecornichon #ketoforlife #lowcarbdiet #lowcarblife #lowcarbmeals #sausage #homecooking #keto #ketolove #thebeginnerchallenge https://www.instagram.com/p/BvzvMukAJCx/?utm_source=ig_tumblr_share&igshid=2it8fsmm5j1j

[sellingcars247-blog]

@Regran_ed from @mr_billy_kay - Always a pleasure working with my pops !! We get to eat the traditional Cypriot breakfast every once in a while ! @trapezariakuzina #loukaniko #sunnysideup #halloumi #eggs #greeksalad #trapezariakuzina #pita #frape - #regrann FOLLOW: @sellingcars247 (at Trapezaria Greek Kuzina) https://www.instagram.com/p/Bq-zndohSc-/?utm_source=ig_tumblr_share&igshid=1wc6jt7jhq2rv

[theklaapologist]

Tfw ur mom mentions half of ur otp and u have to resist the urge to run and scream :/

[mrsa-tomei]

SO a brother moves away from the northeast and into St Louis, and suddenly he finds he can't get loukaniko anywhere.  Said brother says, "no problem, I'm handy in the kitchen, I have a meat grinder and sausage stuffer, I'll make my own.  How hard can it be to find a loukaniko recipe?" 

 PRETEND THE BROTHER IS YOU 

 SO you look up loukaniko recipes online, what you find is a bunch of insane christmas-tasting sausages that have orange peel in them which is FUCKED UP because you can't remember EVER having the taste of orange in loukaniko when you were a little lad growing up in New Hampshire but you make the recipe anyway because you're like "well, maybe my palate as a kid just wasn't sharp enough to pick up the orange peel taste, or maybe it like cooks out or gets really subtle or something" 

so you make it and it tastes like a DAMN FRUIT BASKET 

it's like chewing on the DOORFRAME of a YANKEE CANDLE COMPANY 

 it is like the TIN OF DRIED POTPURRI sitting on the tank of a GRANDMOTHER'S TOILET 

 and you're like UGH WHAT JEEZUM CROW 

so you call your mom and she's like, "oh yeah, I think orange in loukaniko is a southern greek thing, the loukaniko you grew up with was the Macedonian kind with leeks and bahari" 

 and you realize once again that this is one of those things you always thought was capital-G Greek, but turns out to be a very specific KIND of greek that is localized to basically the greeks you grew up with which all came from like Pentalofos and Siatista and then settled in southern New Hampshire

 (which you've basically been finding out slowly over the course of your whole life is like it's own weird little paraculture like it's the dang Ozarks of Greece or something, like it's basically Mepos from Perfect Strangers, this bizarre rocky place that pronounces Pappou with a stress on the first alpha which lacks the beautiful Zorba-esque pronunciation of alpha like a little surprised "ah!" and more like the "AAAA" of an EXTREMELY unlucky lamb bleating as it gets carried off by a vulture on the mountainside) 

 SO  you decide that what you need to do is A) recreate the recipe you remember based on your mom's recipes, your yiayia's recipes, and the Proustian recollection of the sausages you ate as a child and B) after successfully making that recipe, post it on the internet so that in the future, when people look for loukaniko recipes, they might find this one, which doesn't taste like some weird citrus-loving scurvy-fearer threw a box of Mike And Ikes into a White Castle slider 

 MACEDONIAN-STYLE LOUKANIKO:

hog casings (if you just want to make sausage patties instead of tube sausage, you won't need them)

2 lb lean pork

1 lb fatback 

(OR INSTEAD OF THE ABOVE: 3 lbs of pork shoulder with the big thick layer of fat on one side)

1 lb lamb

2 large leeks (white/ light green parts only)

2 T chopped fresh parsley

1 T salt

1 T black pepper

1 T dried red pepper flakes

1 T oregano

1.5 T ground allspice

1.5 T fennel seed

2 cloves garlic, minced

1/2 cup white wine 

1/2 cup dry milk powder (this is really to absorb moisture while they're curing; you can leave it out if you're just making sausage patties)

1. chop the leeks very fine, and steam them 'til the bits are all translucent 

2. grind meat with coarse meat grinder plate  

3. mix meat with all other ingredients 

4. grind again with fine meat grinder plate 

5. stuff sausages into hog casings (or just form them into patties) 

6. If you made tube-style sausages rather than patties, hang sausages in fridge overnight to cure 

 These freeze well, so if you're not gonna eat em within a couple days, throw em into the freezer!  And remember that, as always with meat-grinding, it works best when the grinder and the meat have sat in the freezer for at least a half-hour, so the meat stays nice and firm and doesn't turn to mush. 

 HAPPY EATING, YOU SWARTHY SAUSAGEMONGER