Comments on: Greek White Sausage: Loukaniko Leukos

By: joe d

joe d — Tue, 20 Jan 2009 11:18:13 +0000

Hi, we are drying our sausage in the garage but with the cold weather down here (near detroit, Mich) they froze. this is the first time this has happened. do you reckon all this sausage (9 shoulder worth) will be ok. if not what should i do.
thanks in advance.

By: Heather

Heather — Tue, 21 Oct 2008 23:50:20 +0000

Hank, I’m making this this weekend with coho instead of pork, and adding a little fennel seed, then I’m going to smoke it for a bit. Should be good.

Thanks for the guidance with this recipe! I was pleased to land here with a Google (the Greek bloggers don’t seem to make their own sausage).

By: hank

hank — Sun, 02 Mar 2008 06:01:16 +0000

No way, Kev, Holly had that Kitchen Aide pimped out at an auto detailing shop! It’s all custom, baby…

By: Kevin

Kevin — Sun, 02 Mar 2008 03:04:54 +0000

Dude. I thought Alton Brown had his mixer custom painted. Do they mfg them that way?!?!

And all this charcuterie talk has me stoked. Can’t wait to build a dry-cure cellar this fall!!!

By: Maryann

Maryann — Fri, 29 Feb 2008 13:01:27 +0000

How about a little sausage and peppers on a crispy loaf? Great job, Hank

By: Charcuteire

Charcuteire — Thu, 28 Feb 2008 16:40:49 +0000

Well I’m hoping that my dry cure box stayes below 60 year round. It is up against a north basement wall and I am far enough north it might work.

If that fails I’m planing on buying a FoodSaver this weekend.

Thanks

By: hank

hank — Thu, 28 Feb 2008 15:29:33 +0000

Once the salami are done, I let them hang in an old $50 fridge I bought for the purpose. I bought a regulator off the internet to set the temp at 55 degrees so it doesn’t get too cold.

If I want to halt the aging process, I vacuum-pack the salami and freeze them. Not ideal, but they don’t suffer too much.

By: Charcuteire

Charcuteire — Thu, 28 Feb 2008 14:40:59 +0000

I’ve done the Ruhlman/Polcyn pepperone once already and both my wife and I liked it. However, I buy chuck in 20+ lb blocks, and I did include as much beef fat in my five pounds of beef as I could.

One tip I did pick up from Bob delGrasso is follow the instructions for Bactoferm on the Bactoferm, not in the printed recipe, it will save you a lot of money. However, you must be certain that the Bactoferm is evenly spread through out the sausage. Actually I used twice the Bactoferm recomended on the envelope which was still a fraction of the amount in the recipe.

Also any suggestions on how to store this stuff after it is cured? Right now I can just let it hang, but that might not work in the summer.

By: hank

hank — Wed, 27 Feb 2008 21:38:22 +0000

Thanks you two! I may do some pancetta this weekend, too.

Charcuteire, if you use the Ruhlman/Polcyn peperone recipe, know that it is SUPER lean. I have tried it twice and frankly, I don’t like it. I did it a third time with antelope and added a pound of pork fat – much better. Their recipe, IMHO, is too lean and dry. I know it’s supposed to be that way, but it hardened like iron and became difficult to cut.

And yes, my pimped-out Kitchen Aide is among my prized possessions, given to me as a Christmas gift by my girlfirend.