GREEK SAUSAGE (Loukanika) AND GREENS

5 Sep

 

greekfl

 

 

 

 

 

sandgreen   lac 2

Okay, So here is a little something I’ll bet most of you have not tried,

LOUKANIKA (lou- con -ee-kah):  for all of our Friends that don’t speak Greek

Lukániko is the common Greek word for pork sausage, but in English it refers specifically to Greek sausages flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. Greek sausages are also often flavored with greens, especially leeks.  The name ‘lukaniko’ is derived from ancient Roman cuisine’s – lucanica ( from Lucania region of South Italy )   and has been used in Greek since at least the 4th century

 

It’s a nice light sausage with a little taste twist that I think you will all enjoy.

 

Easy to make and with a green side dish ,  makes a great week might dinner.

For those of you that have this at  their grocer lac , or have a local Greek deli  lac 2 ,

you can just go on and buy it.

 

But for the rest of us here’s how to make it

About 12 sausages

2 lb ground pork

2 tbsp orange zest ( time to use the microplane  ) mc

EDUCATIONAL INTERRUPTION !!!!

This might be a good time to update your spice Cabinet or spice Rack.

You do not need to spend most of your paycheck at the grocery store buying spices.

Your local Spice Shop ( mine is sageosin Oswego ) 

or Penzeys penz on line.

This will help you expand your  herb and spice horizons and  let you get in touch with your inner CHEF.    chefsm

 

4 oz. of most spices is about $5.00 for a small bag ,  and you can get a little jar to put it in if want jar .

Keep them out of the light and away from the heat if possible.

Now you can  try some new tastes for not a lot of money.

2 Tsp fresh Parsley – minced

2 Tsp kosher salt – fine

1Tsp thyme

1 Tsp marjoram

1Tsp savory   – THIS MAY BE   NEW  TO  ALOT OF YOU  –   Native to Northwest America, summer savory has been described as a cross between THYME and  MINT ,  with a hint of MARJORAM . It’s similar to winter savory, though bears a more mild and delicate flavor.

1 Tbsp. allspice

1 Tsp black peppercorns

2 cloves garlic – minced and smashed

1 cup dry white wine

Sausage casing ( if that’s what you are going to use )

 

 

Directions

Grate the ORANGE part of the orange ( not to much of the white part , the pith )

 ( pith  ,  yes  , that is a real word )

it will be about 1/2 of the orange

Combine parsley ,  thyme, marjoram, savory , , allspice, half the salt and peppercorns in a    …..   coffee grinder and grind

 or  a Mortar and PestlempOh Come on… you have been thinking of getting one and now is the time.

You are on you way to becoming a FANTASTICO    CHEFO     EXTRODINARO   .!!!!

So you might as well have these tools of the trade. ( Bed Bath & Beyond ). I like the white because I can see when it is clean.

Pound garlic with salt in a pestle and mortar. ( or rub salt into minced garlic with the flat of you chefs knife to make a paste )

ONE OF THE REASONS I LIKE COOKING : ALOT OF DIFFERENT WAYS TOO DO A THING !!!   OR…OR….OR   

Place ground meat in a big bowl and mix in the spices, garlic paste, orange peel and wine and mix well.

Use your hands , they are the best mixers !!!!

Place in a smaller bowl and cover with cling film and refrigerate for a couple of hours for flavors to combine handsas

 

At this point ,  all of you folks that know how to stuff this into casings to make sausage are good to go. ( how to do this will be another chapter later )

 

For the the rest of us. you can shape them into SAUSAGE SHAPES sss

OR

Here is something I like from    Karrie at The HAPPY MONEY SAVER blog

 

Take some meat and place between two layers of plastic wrap. With a rolling pin roll out meat to desired thickness.

patty3

Remove top layer of plastic wrap. Take a round cookie cutter or top of a drinking glass, and press down to cut out nice round sausage patties.

patty4

Transfer to hot griddle ,  to cook ,  or baking sheet to be frozen.

 

patty5

 

patty6

 

Thanks Karrie!!!

Meanwhile preheat oven to 350′

1 bunch kale

1 green cabbage

4 cloves garlic – minced

1/2 onion

8 oz. fresh mushrooms – sliced thick

1/2 cup chicken stock ( 1 cube chicken bullion in a 1/2 cup water , nuke I minute ,  if you gotta )

extra virgin olive oil

Remove stems from I bunch kale and chop coarsely.  ck

Core the green  cabbage and chop coarsely.

Combine greens and spread out on a lightly oiled baking sheet

 

ck2

add 4 clove minced garlic

1/2 sliced onion and sliced mushrooms

Pour 1/2 cup chicken stock over all.

Sprinkle with olive oil ,  salt and fresh ground pepper.

Cover pan with foil . Bake for 15 min.

Remove foil and bake 20 minutes more.

10 minutes before greens are done fry up the sausage.

Toss greens  , add sausage  , and  splash of vinegar and …………..

 

Eat and Enjoy!

 

 

 

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3 Responses to “GREEK SAUSAGE (Loukanika) AND GREENS”

  1. cheryl September 5, 2016 at 5:41 pm #

    Glad that you enjoy the Sage spice shop here boy i found that the first day it opened! Plus, have you called to see if the Wurst kitchen in Aurora sells the Greek sausage? Or Prisco’s. Looking forward to the “Sage Meat Market” to open here in town. Also Reams i Elburn might have it.

    • kristoscooks September 12, 2016 at 6:42 pm #

      THANKS, , i’LL HAVE TO CHCK A wURST kITCHEN

    • kristoscooks November 12, 2016 at 2:32 am #

      Tell Steve Happy Veterans Day ! and send me a email address or a Facebook hello

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