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Tips for Making Homemade Loukaniko?

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kosta_karapinotis

Active member
I’ve been thinking about trying to make homemade loukaniko, and I’m finally ready to give it a shot. I have a KitchenAid mixer with the meat grinder and sausage stuffing attachments, so I think I have the equipment I need. Now I just need to figure out how to get the flavors right!

I absolutely love loukaniko grilled, especially when it gets a little charred on the outside and stays juicy inside. For those of you who make your own, what seasonings and proportions do you use? I know recipes can vary quite a bit depending on the region and family tradition. I’m especially curious about orange peel, garlic, oregano, fennel, and other spices.

Any tips on the best meat-to-fat ratio, casing size, or grilling method would also be appreciated. I’d love to get as close as possible to traditional Greek flavor!
 
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