Mezze is deeply rooted in Greek cuisine. It can be as humble as pan-searing some loukanika and pouring an ouzo, or a grand banquet of a variety of small, regional dishes to be shared in communal spirit.
Bringing the world of Greek charcuterie to Melbourne has been an important journey for me to honour my heritage and my work. Every recipe for Loukaniko tells a story, with each link a testament to the time-honoured techniques whispered through generations.
From the mainland to the islands, you will discover that loukanika are more than just a recipe: they’re a reflection of local spirit and local ingredients. My family originates from the beautiful island of Crete. Here, mountainous herbs grow wild and are used to flavour the sausages which are smoked in a very unique method alongside smouldering coals for preservation.
Today I will share how to prepare and serve loukanika in the simplest way.
Kali Orexi!
Pan-Seared Loukaniko
What you’ll need
- 1 pkt Andrew's Traditional Greek Loukanika
- 1 Lemon
- 2 tbsp Olive Oil
Instructions
- Slice the sausages diagonally into rings approximately 5mm thick
- Heat a saucepan to medium heat and drizzle with a little olive oil.
- Place rings in a single layer and sear, allowing the coarse textured fat to render down and the meat to crisp lightly. Once golden and rendered, flip them over and repeat.
- While the pan is still on the heat, finish with a generous spritz of freshly squeezed lemon.
- Transfer to a serving plate and enjoy while you sip on a glass of ouzo on ice.
Did you try this?
Please let us know how it turned out for you! Leave a comment below and tag @andrews.choice on Instagram and hashtag it #madewithmeraki
Easy and very delicious!
The Best hams and smallgoods