Homemade Loukanika with Orange Zest, Fennel & Charred Lemon

⏱ 90 min · Serves 6

Greece's most fragrant sausage, made from scratch in your own kitchen: coarse pork shoulder scented with orange zest, toasted fennel and a splash of red wine, coiled into a spiral and griddled until burnished and juicy. Serve with charred lemon, oregano and plenty of bread to mop the pan.

Per serving: 520 kcal · 31.0g protein · 2.0g carbs · 42.0g fat

Ingredients

• 900g pork shoulder, well marbled, chilled and cut into 2cm cubes
• 150g pork back fat, cubed (if shoulder is lean)
• 2 tbsp fennel seeds
• 1 tsp coriander seeds
• Finely grated zest of 2 oranges, plus 2 tbsp juice
• 4 garlic cloves, crushed
• 2 tsp dried Greek oregano
• 1 tsp coarsely ground black pepper
• 1/2 tsp ground allspice
• 18g fine sea salt
• 100ml dry red wine, chilled
• 1.5m natural hog casings, rinsed and soaked
• 2 tbsp olive oil
• 1 lemon, halved
• Crusty bread and a tomato-onion salad, to serve

Method

1. Toast the fennel and coriander seeds in a dry pan for 1 minute until fragrant, then coarsely crush in a mortar, leaving some seeds whole.
2. In a large bowl toss the chilled pork and back fat with the crushed spices, orange zest and juice, garlic, oregano, pepper, allspice and salt. Cover and chill 30 minutes.
3. Mince through the coarse plate (8mm) of a mincer into a cold bowl. Add the red wine and mix vigorously by hand for 1-2 minutes until slightly tacky and the mixture holds together.
4. Fry a teaspoon of the mix in a little oil, taste, and adjust salt or fennel as needed.
5. Thread the soaked casing onto a sausage stuffer and fill loosely, easing the meat along so there are no air pockets. Aim for one continuous coil rather than links; prick any bubbles with a pin.
6. Coil the sausage into a spiral and secure with two crossed skewers. Rest uncovered in the fridge for at least 30 minutes (overnight is better) to dry the skin.
7. Heat a heavy griddle or frying pan over medium-low with the olive oil. Lay in the coil and cook 8-10 minutes per side, turning once with the skewers, until deep bronze and cooked through (72C in the centre). Char the lemon halves alongside.
8. Rest 5 minutes, then cut into wedges, squeeze over the charred lemon, scatter with extra oregano and serve with bread and salad.