Loukaniko (Traditional Greek Sausage)

2026-08-11 20:18

Loukaniko is a traditional Greek pork sausage bursting with Mediterranean flavour. Garlic, aromatic herbs and citrus give this distinctive sausage its fresh character, while grilling develops a beautifully browned exterior and releases its unmistakable aroma.

Loukaniko is Greece's most famous traditional sausage and one of the most distinctive sausages in Europe.

Its unique flavour comes from the combination of pork, garlic, herbs and citrus. Unlike many sausages from Central and Eastern Europe, Loukaniko is not defined by smoke or paprika but by freshness, aroma and Mediterranean character.

Traditionally produced throughout Greece, Loukaniko varies from region to region. Some recipes emphasise orange zest, while others highlight herbs such as oregano and thyme. Despite these differences, the combination of pork and citrus remains one of the defining characteristics of the sausage.

Loukaniko is most commonly grilled, allowing the natural oils from the herbs and citrus to develop rich aromas while creating an appealing charred exterior.

For home sausage makers, Loukaniko provides an excellent introduction to Mediterranean sausage making and demonstrates how dramatically different European sausage traditions can be.

Recipe

A traditional Greek pork sausage flavoured with garlic, crushed coriander and fennel seeds, oregano and fresh orange zest. Juicy, aromatic and distinctly Mediterranean, Loukaniko is especially delicious grilled until the casing is beautifully browned.

Recipe Overview

Difficulty

Beginner

Yield

2500 g

Equipment Needed

Equipment Needed Meat grinder fitted with a 3 mm grinding plate Large mixing bowl Digital kitchen scales Sausage stuffing attachment or sausage stuffer Large saucepan for poaching

Ingredients

Meat and Fat

2000 g Pork shoulder

Meat And Fat

500 g Pork belly

Seasoning

40 g Salt
8 g Black Pepper
6 g Crushed coriander seeds
6 g Crushed fennel seeds
3 g Dried oregano

Fresh Additions

12 g Orange zest

Fresh addition

15 g Fresh garlic — finely minced

Fresh additions

3 pcs Fresh leeks — finely chopped

Additional Ingredients

70 ml Fresh orange juice — To be very cold
70 ml Dry white wine — To be very cold

Method

Preparation

Thoroughly chill the meat, fat and grinder components before beginning.
Cut the pork shoulder and pork belly into suitable grinding cubes.
Place the meat into the freezer until very firm but not frozen solid.

Processing

Grind approximately 75% of the meat through an 8 mm plate.
Grind the remaining 25% through a 4.5–6 mm plate.
Combine all dry seasonings and distribute evenly over the meat.
Add garlic and leeks.
Mix in the ice cold orange juice and white wine.
Continue mixing until a firm protein bind develops and the sausage mixture becomes sticky and cohesive.

Stuffing and Linking

Stuff into prepared hog casings.
Form links approximately 20–30 cm long.

Finishing

Refrigerate overnight to allow the flavors to develop.

Additional Guidance

Preparation Guidance

The original recipe allows for 18 g orange zest. On first attempt I found it a bit overpowering and reduced to 12 g. Up to you to experiment with it. Some other recipes also suggest to replace the orange zest with lemon zest. A further alternative if you don't want to use wine just increase the orange juice to 100 ml and add 40 ml ice cold water.

Resting and Cooling

Best results are achieved by letting the sausage rest in the fridge over night for full flavor development.

Storage

Up to 3 days refrigerated and up to 3 month frozen. If vacuum sealed, storage frozen over 3 month is possible.

Serving Suggestions

Serve with: • Greek salad • Flatbread • Roasted vegetables • Olives • Tzatziki • Lemon wedges

Additional Notes

TRADITIONAL COOKING Loukaniko is most commonly grilled. 1. Preheat the grill thoroughly. 2. Cook over medium heat. 3. Turn regularly. 4. Grill until evenly browned and fully cooked. The sausage may also be pan-fried or roasted.

Sausage Specifications

Casing Type	Pork casing
Casing Size	28 - 30 mm
Grind Size	8 mm
Internal Temperature	72°C
Freezer Friendly	Yes

Continue Learning

The Art of Traditional European Sausage Making – Volume 1: Western Europe

Discover the rich and diverse traditions of European sausage making with The Art of Traditional European Sausage Making – Volume 1: Western Europe.

This comprehensive guide takes you on a culinary journey through some of Europe's most celebrated sausage-making regions, from the famous Bratwürste of Germany and Austria to the rustic sausages of Italy, the charcuterie traditions of France, the paprika-rich specialties of Spain and Portugal, and the distinctive breakfast sausages and puddings of the British Isles.

Featuring 47 authentic recipes, this book is far more than a simple recipe collection. It combines traditional methods, historical background, practical guidance and modern food safety principles to help both beginners and experienced sausage makers produce outstanding results at home.

Learn More

This link opens the external product page.

Tags: greek sausage greek sausage recipe grilled sausage home kitchen sausage making home sausage making homemade bratwurst homemade loukaniko homemade sausages loukaniko loukaniko recipe mediterranean sausage orange zest sausage recipe sausage making for beginners sausage making guide

Loukaniko (Traditional Greek Sausage)