greek 'loukaniko' fresh sausages (from scratch)greek 'loukaniko' fresh sausages (from scratch)greek 'loukaniko' fresh sausages (from scratch)greek 'loukaniko' fresh sausages (from scratch)greek 'loukaniko' fresh sausages (from scratch)greek 'loukaniko' fresh sausages (from scratch)greek 'loukaniko' fresh sausages (from scratch)greek 'loukaniko' fresh sausages (from scratch)greek 'loukaniko' fresh sausages (from scratch)greek 'loukaniko' fresh sausages (from scratch)greek 'loukaniko' fresh sausages (from scratch)

“I MISS FAMILY-FOOD-MAKING-DAYS” . . . I miss making sausages with them every winter back in Montreal. I miss the hand-operated manual machine we used to have and that big wooden board we had to attach it to, in order to have an appropriate workspace and to avoid damaging the rest of the kitchen installations. I miss the ache of all our soar muscles after the whole day it would take to make countless meters of sausages and then the cleaning up. I miss the time spent together making them and the satisfaction of eating them together, giving many to friends and family too and still having enough to last in the freezer for at least the next 6 months.

Things have changed so much. Everything seems to need to go so much faster than before. We want it ‘NOW’ and we want it delivered ‘YESTERDAY’ and everything needs to be 1-click satisfaction.

‘Quality time’ or ‘good times’ are no longer devoted to nor associated with  the ‘old-school ways’. If “time is money” and “money is time”, does this mean that time should only be spent making money and money spent only on saving/buying time ?! Does this imply that we no longer share our time the way people are no longer expected to share their money too ?

What is time worth ? Is it an hourly estimate or tariff or just an adulterated conviction ? Are you worth more than the time that is required to get something done or accomplished correctly ? Is your time only yours to keep, not be freely shared nor dedicated to others ? What is someone else’s time worth, if dedicated to you ?

I feel like we’re losing our way . . . getting side-tracked by our seemingly overly-busy schedules which are sometimes a reality, necessity-driven and often work or chore-related and sometimes entirely optional, personal, leisurely and self-inflicted. This inevitably leads to claims for longer required resting periods punctuated by self-justified laziness for doing all those complicated time-consuming and antiquated chores that our ancestors engaged in, manifesting itself through our need for easier, automated, always faster, time-saving, pre-packaged, one-step-only-required and immediate solutions for all our needs.

I know how you feel, I get tired and I get lazy too !

Good things take time … whether it’s your time or somebody else’s. Being considerate and attentive to others also takes time. Sending a card or a writing a letter or making a phone call instead of an e-mail or text message takes time. Preparing food from scratch (for more than just yourself) takes a whole lot of time.

Yeah, these greek orange–scented and brightly red colored spicy sausages do take time and effort to make but they taste even better when you make them yourself and when you enjoy them with others.

Need I say more ? And go see my other sausage recipe here and/or here !

Take the time. Make the time. And no regrets. OK ?! . . . :) 

greek 'loukaniko' fresh sausages (from scratch)

19.01.2018

2,5 kg or 15-20 sausages

ingredients

meats :

  • 1 kg pork shoulder (20% fat)
  • 1 kg beef belly (20% fat)
  • 0,5 kg pork belly (25% fat)
  • 40 grams (3 tbsp) coarse sea salt (or 1 ½ tbsp smoked sea salt and 1 ½ tbsp regular sea salt)
  • 13 grams (1 tbsp) golden cane sugar
  • optional : 5 grams (1 tsp) pink curing salt (for curing meats)

spices blend :

  • 30 grams (3 tbsp) orange zest (from 3 large non-treated oranges)
  • 15 grams (1 ½ tbsp) garlic flakes (or 30 grams / 3 tbsp fresh minced garlic)
  • 5 grams (1 tbsp) mixed peppercorns (black, white, green, pink, allspice)
  • 5 grams (1 tbsp) coriander seeds
  • 2,5 grams (½ tbsp) fennel seeds
  • 2 grams (1 tbsp) dried oregano
  • 1 gram (½ tbsp) dried thyme
  • 2,5 grams (1 tsp) sweet paprika
  • 2,5 grams (1 tsp) smoked paprika
  • 2,5 grams (1 tsp) sumac powder
  • optional : 0,5 gram (¼ tsp) crushed chilli flakes

liquid blend :

  • 90 ml (6 tbsp) red wine (chilled)
  • 45 ml (3 tbsp) red wine vinegar (chilled)

casings :

  • 2,5 – 3,0 meters pork intestine casings (packed in salt)
  • 3 liters (12 cups) warm water

instructions

  • prepare the first seasonings (salts and sugar) for the meat, then the various ingredients for the spices blend (the seeds slightly crushed in a mortar and pestle and combined together with the rest) and place the liquids (wine and vinegar) in the refrigerator to chill
  • cut up the meats in smaller cubes (2,5 cm), remove rind, small bones and tougher nerves (if any)
  • toss the cut meats with the salt, sugar and pink curing salt until all pieces are well-coated and freeze for 30-45 minutes (also freeze the metal parts of your meat grinder/sausage stuffer)
  • remove the chilled meats from the freezer, coarsely grind using the largest die/grid of your meat grinder (if you like your sausages smoother, grind twice or use a medium die/grid), add the spices blend and chilled liquids and combine/knead with your hands until well mixed and uniform for several minutes
  • make a small meat patty from the batch, fry up with some olive oil in a frying pan and taste and adjust according to your taste with some seasonings if necessary
  • transfer to a large dish, cover well with plastic film and/or waxed paper and let sit in the refrigerator overnight for 12 hours or up to 24 hours maximum
  • wash the metal parts of your meat grinder/sausage stuffer, dry well and freeze again for use on the next day
  • the next day, rinse the salt from the pork intestine casings then soak in warm water for 15-20 minutes (note : I prefer cutting and using 3 lengths of 1 meter instead of 1 longer length of 3 meters and also using a small funnel with a very large bowl to run warm water through the casings and let them sit in the water as you prepare the rest)
  • slip the pork intestine casings on the meat grinder/sausage stuffer funnel, create a knot on the end, tie up with some butcher’s twine and pursue by making 3 lenghts of 1 meter long sausages
  • even out the meat stuffing in the casings and then twist each 1 meter length into 5-6 links each measuring about 15-20 cm each (you can also tie a knot with butcher’s twine to separate each sausage link)
  • prick the air bubbles with a sterilized needle and place all 3 twisted lengths on a rack in the refrigerator or hang in a cold cellar (5°C-8°C) for 24 hours minimum or up to 48 hours (to tighten them up and slightly dry them out) and rotate once or twice
  • when ready, store the fresh sausages in the refrigerator for 2-3 days or freeze in air-tight freezer bags for several months
  • prepare the sausages in a frying pan with some olive oil or brushed with olive oil and baked in a hot oven at 200°C for 20-25 minutes
  • serve as is or with bread, sliced up with some fresh herbs and lemon slices.