Wow, this recipe seemed tailor made for me for the fall after butcher day, but I made a small version of it just to try it out.. heavenly and I will be making a big batch of this later..

Now the orginal recipe is in Home Sausage Making, 3rd edition by Susan Perry and Charles Revis, wonderful book! 5 baa out of 5..

I didn’t have everything I needed for the offical recipe so I ended up with a modified version which I will share here but having said that I kept the basics..

Loukanika Pork and Lamb sausage..

So they called for a 2 to 1 ratio of pork to lamb, and I kept that, so 2 pds of pork for each pd of lamb, This is a good way to use up that shoulder meat, they recommended pork fat, but I went with duck, don’t know if that really effected the end result that much or not.. 1 onion, 4 cloves of garlic, 1 tsp ground coriander, 1 tsp ground kosher salt, 1 tbsp of ground cumin, 1 tsp of fresh ground black pepper, it called for fresh thyme, which got switched with fresh horseradish greens, 2 tsps of fresh chopped greens, 1/4 dried ground orange peel, and it called for a certain kind of bandy, I didn’t have it, so I went crown royal, again, it without a doubt had to effect the flavour but it was so awesome!

So chilled and grind your meat, or just buy it ground, cook your onion, garlic with a touch of oil till soft and clear, let it get cold before using, then combine everything above but the brandy or whiskey, give it a mix, and re-grind it with a fine disk, if not, I am sure that the course will work but its texture would be much improved if you can regrind it. Then add your booze :), mix well by hand and either stuff or make mini meat balls , or make breakfast patties or make logs that are then wrapped tightly in foil and baked.. your choice..

Will keep up to 3 days in the fridge or up to 3 months in the freezer if properly wrapped..

I baked them and then added them into a just cooked down mix of garden fresh tomato’s, zucchini, basil and mushrooms, over a bed of spagettit squash or for those eating pasta, I think it would work with pasta in a wonderful way.. for my own plate, I also added in a little chopped black olive.. just yum!