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Homemade loukaniko - the casings?

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ssherie_

ssherie_

Active member
I went over someone's house recently and they served homemade loukaniko. I loved it so much I asked them for the recipe... (I promised them I wouldn't share the details but I can tell you that it has pork, lamb, onion, garlic, orange zest, leek, oregano, thyme, salt, pepper (etc - there are more ingredients).

Anyway, once the mixture is created, I know I have to get it into the casings. I have a sausage maker thing at home as part of my mixer. My question is, do you have any tips? This is my first time. Also, where do I buy the casings?
 
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I would personally experiment with other, simpler sausage recipes to get the technique down. Once you do, I think it. will be easier to make the loukanko. The reason I saw this is that a lot of loukaniko recipes involve lamb, which can be expensive. It would be upsetting to me to waste money on a disastrous batch!
 
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