Loukaniko recipe suggestions
I've purchased a yard of tasty-looking dry-ish lamb and pork loukaniko from a Greek butchers in Ditmars, Astoria (home to many fine Greek foods), and I was wondering if any Hounds had some interesting suggestions for recipes incorporating it?
I found an interesting Saveur recipe which partners loukaniko, blue cheese, fresh oregano and pasta in a dish called Macaronia me Loukanika ke Tiri. I think an interesting tweak would be to serve with a gremolata with a mix of lemon and orange zest as I believe most Loukaniko is flavoured with orange, and it will help to cut through the richness of the dish (cream and 2 types of cheese are called for).
Of course I can always cook it simply and serve as part of a mezze, but was looking for a way to incorporate it into something. Are there any trad Greek recipes that I'm overlooking?
I also don't have a bbq, so was wondering what is the best way to cook loukaniko. I like the idea of slow simmering the sausage in a pan of water, and then finishing in a skillet with a splash of olive oil - I use this technique for South African boerewors with great success as it retains juiciness well.
Any thoughts? Thanks in advance.
FreshAirInspector, what did you end up with?
I think the Saveur recipe sounds best.
Typically the regions of Greece that produce these orange peel scented sausages cook them up simply grilled or fried. Maybe a pasta dish, probably more simple than the Saveur recipe.
You could try a Greek recipe that uses a regional spicy sausage without orange peel. It's a basic sausage peppers onions recipe and can be Googled as 'spetsofai'.
My main interest is if you actually bought orange peel sausage or something more interesting like Cypriot sausage.
1 box puff pastry
2 lbs sausage
2 lbs peppers cut wide juliene slices
2-3 cloves garlic (or as much as you like) thinly sliced
8 oz Feta cheese (or more if you like) crumbled into med sized pieces
Mozzarella or other cheese that will melt
2 med onions cut in wide juliene slices
Season to taste with salt, pepper, oregano
Preheat oven to 400 degrees F
Cut sausage into 2 equal pieces . DO NOT CUT INTO SMALLER PIECES!
Cook sausage as you would like (boil or in a frying pan) until cooked and set aside
Cook peppers and onions, and garlic (add when peppers and onions are just about cooked so it doesn't burn) season w/salt, pepper and oregano and set aside.
Take 2 sheets of puff pastry (1 box) and lay them out so that one overlaps the other (about 2 inch overlap) on a lightly dusted surface, and then lightly dust the top (do not dust where the 2 sheets overlap as they need to form a seal.
Roll the puff pastry out so you have a nice size rectangle. (sorry forgot to measure).
Once the pastry is rolled out pile the peppers and onions on the center of the puff pastry leaving several inches in the back and on both sides.
Place the 2 pieces of sausage on top of the peppers. Add the feta cheeese. Top with the other cheese of your choice.
Take the sides of the puff pastry and fold into the center. Take the back portion of the pastry and fold toward the center. Roll forward to complete the package.
Place the filled pastry on a lightly oiled cookie tray.
Bake for 35-40 min. Let cook for about 5 minutes, slice and serve.
Bumping this thread - bought some Loukaniko sausage from MF Dulock (Boston area - grass-fed sources, house-made).
I was thinking of griddling it (the sausage this butcher makes is very dense, low fat, seems to cook very quickly, so no need to braise), and slicing with garlicy greens and pasta.
But like FreshAir mentioned, the orange elements are intriguing. I googled the sausage elements (lamb, orange, pork) - wonder if something like this might inspire - http://www.foodnetwork.com/recipes/el...
re: Bob Dobalina
We just had some of that very same Loukaniko sausage from MF Dulock. I did a simple grilling of the sausage and served with a Greek meze selection. Dulock's sausage just doesn't have the proper texture. It seems to not be emulsified, and doesn't have enough fat, so the sausage is too crumbly.
Braising the sausage might make this texture less noticeable. Increasing the orange, or citrus, components would work nicely.
re: Bob Dobalina
To be honest, no. Not at all. The prices have risen from $7/lb to $12/lb in a short amount of time, and the skill level just isn't up to that price. When i compare to the texture and falvor of a Carl's Sausage Kitchen or Bob's link, they just aren't on the same skill level.
I am going to give them another 6 months before buying again.
I agree with you smt. The $9/lb. I am willing to pay because I think the flavor is outstanding. But $12 really seems to push it.
I know when I go in there, I admire the offal and off cuts, but because of the high prices, I go for the sausages because, well, they're easy and highly adaptable. I suspect that the price range for the meat is too high for most people to justify and they are having trouble moving some of the odder cuts from the whole animal, thus the price rise. We'll see.
re: Bob Dobalina