Greek Loukanika sausage recipe

This super tasty greek sausage, made from both pork and lamb is a cracking summer treat - with the orange zest really setting it apart from other sausages!


  • 800 g pork shoulder, diced

  • 200 g pork fat

  • 400 g lamb shoulder, diced

  • 1 onion, finely chopped

  • 4 cloves of garlic minced

  • 2 tbsp olive oil

  • 1 tbsp ground coriander

  • 1 tbsp salt

  • 1 tsp ground cumin

  • 1 tsp ground black pepper

  • 2 tsp fresh thyme, finely chopped

  • zest of 1 orange

  • 2 meters hog casings soaked in warm water


Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!

  • Place the diced pork, diced lamb and fat in the freezer about an hour ahead of time

  • Soak about 2 meters of hog casings in warm water

  • Cool the metal parts of your grinder and stuffer before use, if possible

  • Fry the onion and garlic on a low heat until the onion is translucent, don’t brown it. Leave it to cool

  • Remove the diced pork and lamb from the freezer when its got a frozen crust to it

  • Grind the pork, lamb and fat into a bowl. Keep the bowl chilled whilst you prepare the spices

  • Mix all the spice mix ingredients together in a bowl, along with the cooked onion and garlic once cooled.

  • Add all of the ingredients, to the ground pork, lamb and fat and mix thoroughly, then chill in the fridge for 30 mins.

  • Re-grind the mixture into a chilled bowl

  • Stuff the mixture into the hog casing and twist off into 6 inch links