Orange and Leek Loukaniko Greek Sausage

 

Makes about 2.5kg/5½lb (35–40 sausages)

2 tablespoons salt

2kg/4½lb boneless kid shoulder, cubed

4 leeks (white part only), trimmed and finely chopped

2 tablespoons extra virgin olive oil

6 garlic cloves, crushed

finely grated zest of 1 large orange

2 teaspoons ground coriander, toasted

2 teaspoons freshly ground black pepper

1 tablespoon dried oregano (preferably Greek)

1 teaspoon dried thyme

75ml/5 tablespoons red wine, chilled

3 tablespoons red wine vinegar, chilled about 4m/13ft sheep casings

Rub the salt into the meat and refrigerate for 15 minutes, then freeze until very firm, about 45 minutes. Chill the bowl of your stand mixer and the paddle attachment, and the meat mincer parts too.

Fry the leeks in the olive oil for 10 minutes until soft, spread out on a plate to cool then place in the freezer to chill until very cold.

Set up the mincer with the coarse plate and mince the meat, adding any liquid left in the bowl to the minced meat. Add the chilled leeks to the meat and mix to distribute them evenly. Chill for another 10 minutes, then add the garlic, orange zest, coriander, black pepper, oregano and thyme. Using the chilled paddle attachment and stand mixer bowl, mix at a low speed for 1 minute. Add the red wine and vinegar and mix until the liquid is incorporated and the mixture is uniform and sticky, about 1 minute longer.

Form a small sausage ball to test for seasoning, and put the rest of the mixture in the fridge. Fry the ball, then taste and adjust the seasonings if necessary, and keep the mixture chilled for up to 3 hours.

Follow the instructions for filling the casings, shaping and hanging the sausages as for the Merguez.

If you would like to smoke the Loukaniko, use a smoking wood such as oak. Set the cooking grate in place and the sausages away from the fire. Cover, positioning the air vent over the sausages. Smoke until the wood and charcoal are burnt out, 1–2 hours.