Thank you...every Greek should have a friend like you!

@OurFinalFreezer

Жыл бұрын

Awww!! Thank you!

I tried loukanikos before the orange zest its a very good touch !

Very explanatory

@OurFinalFreezer

3 жыл бұрын

Thanks for watching!

Prick the casings after stuffing. I seen multiple air pockets. Sausages looked wet during removal after smoking and I couldn't see any color on the casings which happens with wet casings. Liquid Smoke is a good ingredient to include in the mince.

@OurFinalFreezer

2 жыл бұрын

Thank you for the comments, we usually don't worry about air pockets in the sausage because everything is vacuum-sealed for the freezer. Once vacuum-sealed, there are zero voids in the sausage. In reference to the smoking process, the sausage is not in the smoker long enough to acquire color on the casing. The sausage is so cold when it goes into the smoker, it's essentially cold-smoking. Regardless of the color, which isn't always a metric for smokiness, there is a ton of pecan wood smoke flavor on these sausages.

Love from Pakistan

@OurFinalFreezer

4 жыл бұрын

Thanks for watching!

Great series with thanks. Can you half this recipe? Just the two of us and limited storage space.

@OurFinalFreezer

4 жыл бұрын

Thanks for the compliment, our goal for the series was to provide a good first glimpse into general sausage-making. About the recipe, you can cut it down or multiply as much as you want. To make the measurements a little easier to deal with, I would suggest quartering the recipe.

@arcturusbbqsausagemaking2435

3 жыл бұрын

Yeah no nead for Curing salt This sausage is to be fully Cooked & Not Cured

I am going to try that one. How come you don't use any curing salts, are you trying to stay away from the nitrates? Just wondering thanks for sharing.

@OurFinalFreezer

3 жыл бұрын

Sodium nitrite is not needed in this recipe because the sausage is never in the temperature danger zone for long enough to cause a problem. It's perfectly acceptable to use sodium nitrite if you want, as it will also change the flavor of the meat.

Nice recipe and video. Since this is a partially "cooked" / smoked sausage you should be adding cure #1 to prevent botulism. I'm not trolling you, it is a health concern for you and your Family. God Bless!

@OurFinalFreezer

4 жыл бұрын

Thanks for the comment Eric and welcome to the channel! We have several videos that discuss using Prague powder #1 for making ham and bacon along with the threat of botulism for prepared meats. For this recipe, I went with Delta-Rho's family style, which was not cured. It's kept in the fridge at all times and is hot smoked for a short period of time. The risk for foodborne illness is very small since the heat and cool cycle is less than three hours. The maker also needs to fully cook the sausage later to get a good sear on the outside. In the future, I'd like to try a cured and cold smoked variant of loukaniko to compare the flavor. When we looked at the recipes posted online, we were surprised by how much variation there was. Each region of Greece has a slightly different style: lamb, pork, cured, not cured, smoked with pecan, etc.

@christopherjeffery3715

2 жыл бұрын

instablaster...

What type/size casing did you use?

@OurFinalFreezer

3 жыл бұрын

It was hog casing. Here's a link: www.sausagemaker.com/29-32mm-natural-hog-casings-p/17-1013.htm

How was the bind/texture? I have a feeling that much vinegar would denature proteins and the sausage will end up quite mealy.

@OurFinalFreezer

Жыл бұрын

It is certainly a different texture, but it still has enough binding to hold together.

What brand of smoker do you use/suggest?

@OurFinalFreezer

2 жыл бұрын

We have a smoker made by Smokin-It. www.smokin-it.com

Wht is the machine to pack the meat ?

@OurFinalFreezer

Жыл бұрын

You can find the link to buy in the description of the video, under "MIGHTY BITE 5 LB. VERTICAL SAUSAGE STUFFER - STAINLESS STEEL TUBES." Hope that helps!

Second note... Cool these down in an ice water bath to cool. Then hang them to dry and bloom. :)

@OurFinalFreezer

3 жыл бұрын

Thanks for the tip!

Sadly I have no way of making this at home. But good video regardless

@OurFinalFreezer

3 жыл бұрын

No shame in vicarious cooking! Thanks for watching

I have made a lot of sausage and any time I have added vinegar I have not been happy with texture seems kinda gritty. Any thoughts maybe just my preference or something I'm doing wrong?

@OurFinalFreezer

3 жыл бұрын

Thanks for the question Rusty! I have not experienced a texture issue using vinegar in the Loukaniko. I would try a smaller grind size and letting the sausage rest in the fridge overnight before packaging or cooking. I hope that helps - BG.

@rustylamb3421

3 жыл бұрын

@@OurFinalFreezer may have been the grind size as i recall was coarse ground sausage those times.

@OurFinalFreezer

3 жыл бұрын

Yeah, that could be it. Hopefully that works for you

Όλα αντιγραφές

disaster.thats no greek sausage

@OurFinalFreezer

3 жыл бұрын

Care to elaborate? What are your thoughts?

@cairo9544

3 жыл бұрын

i think Notos Livikos is trolling ....no profile or videos....some people just get jealous of such a good recipe! :)