Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched streets of Greece! This Greek Sausage with Orange and Leek Loukaniko is not just a recipe—it's a mouthwatering adventure that combines the rustic charm of traditional Greek cooking with a burst of citrusy brightness. Imagine succulent ground pork and beef transformed by the magical combination of fresh orange zest, aromatic leeks, and classic Mediterranean herbs. Whether you're a seasoned home chef or a curious food lover, this recipe promises to revolutionize your dinner table and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 lb ground pork
- 1/2 lb ground beef
- 2 leeks, finely chopped
- 1 orange, zested and juiced
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- Salt and pepper to taste
Instructions
- Thoroughly wash and finely chop the leeks, removing the tough green tops and focusing on the white and light green portions.
- In a large mixing bowl, combine ground pork and ground beef, ensuring they are well mixed and at a consistent temperature.
- Zest the entire orange carefully, avoiding the white pith, and then juice the orange, collecting both zest and juice in the mixing bowl.
- Mince the garlic cloves finely and add them to the meat mixture along with the chopped leeks.
- Sprinkle dried oregano over the mixture, and season generously with salt and black pepper.
- Using clean hands, thoroughly mix all ingredients until evenly distributed, ensuring the herbs, zest, and juice are well incorporated into the meat.
- Cover the mixture and refrigerate for 30 minutes to allow flavors to meld and develop.
- Shape the meat mixture into sausage-like links or patties, approximately 3-4 inches long.
- Preheat a grill, skillet, or griddle to medium-high heat, around 375-400°F.
- Cook the sausages for 12-15 minutes, turning occasionally to ensure even browning and a internal temperature of 160°F.
- Let the sausages rest for 5 minutes after cooking to retain moisture and allow juices to redistribute.
- Serve hot, optionally garnished with additional orange zest or fresh herbs.
Tips
- Temperature Matters: Ensure your meat is at a consistent, cool temperature when mixing to achieve the best texture.
- Flavor Infusion: Let the mixture rest in the refrigerator for at least 30 minutes to allow the orange and herbs to deeply penetrate the meat.
- Even Cooking: Shape your sausages uniformly to guarantee consistent cooking and prevent any undercooked areas.
- Don't Overcrowd: When cooking, leave enough space between sausages to ensure proper browning and crispy edges.
- Rest is Best: Always let your sausages rest for 5 minutes after cooking to lock in those incredible juices.
- Serve Suggestions: Pair with a crisp Greek salad or warm pita bread for an authentic Mediterranean experience.
- Zest Tip: Use a microplane or fine grater for the orange zest to get the most flavor without the bitter white pith.
Nutrition Facts
Calories: 223kcal
Carbohydrates: 5g
Protein: 19g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 50mg
