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Village-style grilled sausage with herbs and smoke. A dish that needs nothing but good bread and a cold glass.
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ingredients
•
🥩 MEAT
•
4–6 village pork sausages (loukanika) — approx 600g total
•
If making from scratch: 500g ground pork, 100g ground lamb
🌿 SPICES & SEASONING (for homemade)
•
1 tsp dried orange peel
•
1 tsp ground coriander
•
½ tsp ground allspice
•
½ tsp black pepper
•
1 tsp salt
•
½ tsp dried thyme
•
2 tbsp dry red wine
•
🍋 TO SERVE
•
Lemon wedges
•
Fresh oregano or parsley
•
Good bread
•
Mustard or yogurt dip (optional)
Chios
Loukanika Spitika
Village-style grilled sausage with herbs and smoke.
Village-style grilled sausage with herbs and smoke. A dish that needs nothing but good bread and a cold glass.
Ingredients
🥩 MEAT
— 4–6 village pork sausages (loukanika) — approx 600g total
— If making from scratch: 500g ground pork, 100g ground lamb
🌿 SPICES & SEASONING (for homemade)
— 1 tsp dried orange peel
— 1 tsp ground coriander
— ½ tsp ground allspice
— ½ tsp black pepper
— 1 tsp salt
— ½ tsp dried thyme
— 2 tbsp dry red wine
🍋 TO SERVE
— Lemon wedges
— Fresh oregano or parsley
— Good bread
— Mustard or yogurt dip (optional)
Prep
🍳 EQUIPMENT / PANS NEEDED
— Grill or cast-iron grill pan — essential for the char.
— Tongs — for turning.
🔪 PREP FIRST
🥩 SAUSAGE PREP
— If using store-bought loukanika: prick sausages a few times with a fork to prevent bursting.
— If making: combine all ingredients, mix well, form into sausage shapes or patties.
— Refrigerate 30 minutes before grilling.
🔥 GRILL PREP
— Heat grill or grill pan to medium-high.
— Brush lightly with olive oil.
Method
STEP 1 — GRILL THE SAUSAGES
— Place sausages on hot grill.
— Cook 4–5 minutes per side.
— You're looking for:
— Deep char marks
— Skins slightly blistered
— Juices running clear when pierced
👉 Do NOT press down on sausages — you lose the juices.
STEP 2 — REST
— Remove from grill.
— Rest 3–4 minutes before slicing.
STEP 3 — SERVE
— Slice on the diagonal.
— Arrange on a board or plate.
— Squeeze lemon generously over the top.
— Scatter fresh oregano.
— Serve with good bread alongside.
Chef's Note: The char matters. Pale sausages taste steamed, not grilled. Cook until the skin blisters and the color goes deep.