Recipe for Loukanika – Greek Sausages
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- 1 pound ground pork
- 8 ounces ground veal
- 1 clove garlic, minced
- 1 teaspoon chopped, fresh orange zest
- 1/2 teaspoon ground coriander
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup retsina wine
- Pork casings, rinsed
Add all ingredients to a medium bowl and mix well with a wooden spoon or your hands.
Fill the pork casings with a pastry bag, sausage stuffer, or a large funnel. Twist the casing a few times every 3 inches to make individual sausage.
If you don’t have access to pork casings, simply form the mixture into patties, small sausage shapes, or even meat balls.
Store the meatballs in the refrigerator for up to 5 days.
This post was written by GreekBoston.com