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Greek Pork Sausage With Orange Peel (Loukanika)

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“Homemade pork sausage with a hint of orange and herbs.”
1hr 20mins

Ingredients Nutrition

  • 2 lbs pork shoulder, ground
  • 12 lb pork fat, back ground
  • 1 grated navel orange, rind of
  • 2 garlic cloves, crushed in a garlic press (or mashed with knife)
  • 1 tablespoon minced parsley
  • 1 tablespoon oregano
  • 2 teaspoons salt
  • 2 teaspoons anise seed
  • 2 teaspoons coriander, ground
  • 1 12 teaspoons allspice, ground
  • 1 teaspoon pepper
  • 1 long casing, cut in 7-8 inch pieces


  1. Combine pork shoulder, fat back, and remaining ingredients, except casings, in a bowl and mix thoroughly. Cover and refrigerate several hours.
  2. Rinse casings thoroughly in lukewarm water. Tie one end of a casing and stuff by pushing meat through a funnel inserted in the untied end; tie other end. Continue until all the meat and casings have been used.
  3. Poach sausages in boiling water for 1 hour. Cool. Cut into slices and fry in a skillet until browned.
  4. Note: If desired, omit casing, form sausage into patties, and fry until cooked.
  5. Culinary Arts Institute Greek Cookbook.

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