How to Make Loukaniko (Greek) Sausage (Episode 20)

Loukaniko sausage is Greek sausage—and it will blow you away. Our recipe combines the sweetness of oranges with the tang of red wine vinegar for an extra pop. And of course, then we smoke the links. The result is a blend of sweet, sour, and smoke.

Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.

We don't give you recipes. We show you how.

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Recipe for Loukaniko Sausage (per 10 pounds of meat – yields 11 pounds once mixed)
6 pounds ground pork shoulder (Boston butt)
4 pounds ground lamb
1 cup red wine vinegar
4 TB Morton’s kosher salt
4 TB coarse ground pepper (restaurant style)
3 leeks, cooked/roasted and ground (with a 1/8” grind plate)
**Leeks should be roasted at 350 F with olive oil until cooked through.**
2 TB ground coriander
2 TB dried oregano
1 TB dried thyme
½ tsp ground clove
2 tsp orange oil OR 3 TB orange zest


Main Steps for Making Loukaniko Sausage
Mix everything but meat first.
Fold seasoning into the ground meat.
Stuff the sausage into sausage casing and link the sausages.
Let the sausages sit for one day.
Smoke with pecan wood for (one round).
Serve case in links.
Yields 11 pounds.

Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.