Loukanika

Loukanika

Cypriot pork and wine sausages, 6-8 days cure, 2 weeks dry

Ingredients

Makes approx 16 large sausages

pork shoulder         1kg
coarse salt           18g
coriander seeds       20g
black pepper          4g
schinia (lentisk)     12g
dry red wine          600ml (approx, plus extra for topping up)
pork intestine        2 lengths, cleaned

Use pork shoulder with its natural fat. Do not trim the fat. Ask your butcher to coarsely mince it, or use the KitchenAid meat grinder attachment on the coarse plate.
Schinia is the dried berry of Pistacia lentiscus (lentisk or mastic shrub). It gives a resinous, piney depth. Substitute with pink peppercorns if unavailable.
Coriander seeds: crush lightly in a mortar, not to a powder. The texture matters.
Pork natural casings (hog casings) from a butcher or online. Soak in cold water for 1 hour before use and flush through with water.

Recipe

1. If mincing yourself: cut the pork shoulder into 3cm cubes and pass through the KitchenAid meat grinder on the coarse plate. Keep the meat cold throughout.

2. Place the mince in a large bowl. Add 6g of the salt and pour over enough wine to cover the meat completely (roughly 400ml). Cover with cling film and refrigerate.

3. Each day for 6-8 days: stir the meat well, and top up with a splash of wine if the meat has absorbed most of the liquid. The wine both flavours and begins to cure the meat.

4. On day 6 (or 7-8 for a firmer cure): drain off the excess wine. Add the remaining 12g salt, the crushed coriander seeds, black pepper, and schinia. Mix thoroughly by hand for 2-3 minutes until well combined.

Fry a small patty in a dry pan to check seasoning before stuffing. Adjust salt or coriander to taste.

5. Set up the KitchenAid with the sausage stuffer attachment and the hog casing fitted over the tube. Tie a knot at the open end of the casing.

6. Feed the meat mixture through on speed 2, filling steadily. Do not pack too tightly or the casings will burst when cooking. Stop every 10-12cm and twist the casing several times to form individual sausages.

7. Tie off the end and prick each sausage once or twice with a pin to release any air pockets.

8. Hang the sausages in a cool, airy spot with good airflow. A sheltered spot outdoors in sun during the day works well. Bring indoors overnight and during rain. Leave to dry for 2 weeks.

Traditionally they are smoked after drying, using wood from Cypriot oak (latzia), almond, apricot, or vine. Smoke for 1-2 hours a day over 8-10 days if you have a cold smoker. Sun-drying alone produces a good result.
After drying, the sausages keep in the fridge for 2-3 weeks or freeze well.

9. To cook: grill over charcoal, fry in a dry pan, or cook in the oven at 200°C for 15-20 minutes. Serve with grilled halloumi, tomatoes, and bread.

Sources: Afrodite’s Kitchen, Cyprus Food Museum.