Greek Loukaniko Orange-Fennel Grilled Sausage

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This classic Greek country sausage gets its signature perfume from orange zest, toasted fennel seed, and wild oregano. Stuffed into links and seared over hot coals until the casings crackle and char, loukaniko is a staple of taverna menus and summer feasts alike.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 5 gCarbs
• 1 gFiber
• 2 gSugar
• 32 gProtein
• 980 mgSodium
• 620 mgPotassium
• 75 mgCalcium
• 2.5 mgIron
• 14 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the sausage mixture

• 1.5 lbs (680 g) ground pork shoulder, about 80% lean
• 2 tbsp fennel seeds, toasted and lightly crushed
• 4 garlic cloves, finely minced
• Zest and juice of 1 large orange
• 2 tbsp fresh oregano leaves, chopped
• 1 tsp dried Greek oregano
• 1 small leek, finely chopped (white and pale green parts)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp sweet paprika
• Pinch of red pepper flakes (optional)
• 2 tbsp dry white wine or ouzo

For assembling and grilling

• 4-5 feet natural hog casings, rinsed (optional)
• 2 tbsp olive oil, for brushing
• Lemon wedges, for serving
• Fresh oregano sprigs, for garnish

Directions

1. Toast the fennel seeds in a dry skillet over medium heat for 1-2 minutes until fragrant and lightly browned, then transfer to a mortar and lightly crush.
2. In a large bowl, combine the ground pork, crushed fennel, garlic, orange zest and juice, both oreganos, leek, salt, black pepper, paprika, red pepper flakes if using, and the wine. Mix with your hands or a wooden spoon until just combined—do not overwork.
3. Cover and refrigerate the mixture for at least 2 hours, preferably overnight, so the flavors meld and the seasoning penetrates the meat.
4. If using casings, rinse them in cold water and slide onto a sausage stuffer fitted with a wide funnel. Stuff the mixture into the casings, tying off into 4- to 5-inch links. If not using casings, form the mixture into 8 oval patties about 1 inch thick.
5. Preheat a charcoal or gas grill to medium heat (about 375-400°F) and lightly oil the grates.
6. Brush the sausages or patties all over with olive oil to help them char without sticking.
7. Grill the sausages, turning every 3-4 minutes, for 12-15 minutes total until deeply golden with charred spots and cooked through to an internal temperature of 160°F (71°C). Patties cook in about 8-10 minutes total.
8. Transfer the sausages to a platter and let rest for 5 minutes so the juices redistribute through the meat.
9. Serve hot with lemon wedges, fresh oregano, warm pita bread, and a crisp Greek salad or cool tzatziki on the side.

Cook’s Notes

• Resting the seasoned meat overnight (up to 24 hours) is the secret to deeply aromatic loukaniko—plan ahead for best flavor.
• If you skip the casings, form the mixture into patties and cook as Greek biftekia, or stuff the seasoned meat into hollow pita rounds.
• Medium grill heat is key; high heat will burn the casings before the interior cooks through.
• Leftover uncooked sausage mixture keeps in the refrigerator for 2 days or freezes for up to 3 months—shape into links or patties before freezing.
• A brief finish over apple or olive wood adds an extra layer of taverna-style smoke that pairs beautifully with the orange notes.

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