Ambrosia Magazine #2 special feature: Greek Sausages by FORUM SA

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Loukaniko

The strongest

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Surprisingly resilient to shifting consumer taste and health preferences, Greek traditional-style sausage or “loukaniko”, as it is commonly known, is once again on the roll.

By Eva Touna

ausages are considered among the oldest food. Although many have tried to lay claim to the creation of the sausage, it is thought that they were invented by the Sumerians around 3000 BC. In Greece, sausages were popular since antiquity, with Homer describing a type of blood sausage in one of the rhapsodies in his epic poem “Odyssey”. Sausages were created because of one basic need: to better preserve the meat for a longer period of time, and to use almost the entirety of animal trimmings. As a result, sausage is ground meat mixed with fat, salt and other seasonings, packed into an animal intestine casing. Most sausages are made with pork or pork mixed with another meat, but one can also find sausages from beef, lamb, veal, chicken, turkey, etc.

Greek traditional-style sausages The Greek traditional-style sausage or “loukaniko” as locals call it, is made mostly from a combination of lean pork meat and fat (usually up to 30 percent, and no more than 35 percent) and is seasoned with various aromatic herbs and spices, depending on the region –for thousands of years and before the advent of refrigeration, making sausages was a popular way in Greece to keep meat leftovers for as long as possible, while each province produced different flavors, according to the area’s endemic flora. According to recent amendments to the Codex Alimentarius, there are two distinct types of Greek sausage: traditional country sausage and country sausage. The term “traditional country sausage” is applied to sausages packed in natural animal intestines, without having been subject to heat treatment, and without any preservatives or additives. They can be naturally semidried or smoked. On the other hand, “country sausages” are defined as sausages cased in natural animal intestines, but heat-treated in order to be easily produced by meat preparation manufacturing companies. The addition of salt, phosphates, nitrites, monosodium glutamate, and sugars is also allowed but it is not in any way mandatory.

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Greek sausage

Production & exports

Loukaniko, one of the most versatile Greek foods, embarks on global adventures.

reek traditional-style sausages are very popular and widely consumed all over the country. In the past, sausages were made at home according to local recipes, whereas, nowadays, they are produced in butcher shops or in sausage manufacturing companies. Concerning the latter, all stages of the production process take place in stateof-the-art units, under optimal conditions and undergo the strictest chemical and microbiological tests to ensure food safety and protect consumer health. Although in Greece there are five major meat processing companies that account for roughly 70 percent of sales, smaller, artisanal enterprises, specializing in sausages and using mostly

family recipes passed down from generation to generation, are currently also trying to expand beyond the Hellenic borders. Ever since the economic crisis, Greek charcuterie companies have seen their domestic sales shrink and have been looking for a way to expand to international markets in order to compensate for their losses. The European Union seems to be their first and foremost destination, with the U.K., the Balkans, Austria, Sweden, Italy, the Netherlands, and, of course, Germany –the largest sausage consumer in Europe and undoubtedly the toughest market to crack– getting most of the attention, while the U.S. and Australia are also on the receiving end. Furthermore, many companies are considering acquiring local businesses or even building brand new production units in order to increase their market share in many of the afore-mentioned countries.

The most famous types of loukaniko Although loukaniko is mostly made of pork meat, in different regions specific seasonings are added to give it a unique character:

Peloponnese

Crete

Macedonia

Thessaly

Mykonos

Made with orange zest, this recipe is used in other Greek regions. Sausages all over the Peloponnese are sometimes also mixed with red wine to acquire a rich aftertaste.

Cretan loukaniko is marinated in vinegar and smoked; this creates a special combination that gives it a sharp flavor and makes it a unique gourmet treat.

In northern Greece, most sausages are flavored with pepper, cumin, and “boukovo”, a Balkan variety of paprika. The most famous loukaniko from the region is called “Tzoumagias”.

The most renowned Greek traditional-style sausage is made in the region of Thessaly. Its main ingredient is leek,

A local aromatic herb that looks and smells like oregano, called “throubi”, is the main ingredient of

which gives it a distinct, sweet yet tangy flavor.

the Mykonos loukaniko. Throubi is used in other islands of the Cyclades.

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Greek sausage

In the making

Loukaniko, the traditional sausage par excellence, has been made in Greece for centuries.

anufactured under the most modern and uncompromising conditions in state-of-the-art facilities or in smaller family-run units, Greek sausages combine centuries-old recipes with superior ingredients and traditional techniques that ensure the best possible result. Each piece of meat is selected, carefully inspected and any small bones and/or excess fat are removed to guarantee an excellent end product . Afterwards, the meat is coarsely ground and then thoroughly mixed with seasonings and spices according to long-established recipes and local customs. Next, the sausage mix is stuffed in natural, animal casings and the loukaniko either matures in special chambers with set humidity and temperature or is smoked (smoke houses pertain to the highest level of technology and have precise controls for creating perfectly smoked sausages) for longer preservation.

Finally, sausages are usually packed in vacuum and kept under refrigerated storage. Sometimes, they are frozen in order to withstand long export journeys, but as most consumers seem to prefer vacuum-packed products, and since Greek loukaniko can be preserved up to 90 days after production, there is little need to freeze it.

Rare breed sausages Domesticated for dairy production and well adapted to wetland life, the water buffalo used to be widespread all over the regions of Macedonia, Thrace, and Thessaly. In 1992, however, only 600 of the animals remained. Nowadays, there are approximately 2,000 water buffalos in Greece, bred mostly around lake Kerkini in Macedonia. Water buffalo meat is of exceptional quality; its taste is strong, succulent, and rather

sweet, and it is high in protein and minerals, low in fat, calories and cholesterol. Buffalo sausages are much leaner than pork sausages. They are delicately seasoned with a touch of onion and herbs as not to disguise the delicious flavor of the meat. In the environmental park of Bourazani, in Epirus, sausages from wild boar and fallow deer are produced in small quantities (1,000 kg and

2,000 kg of boar and deer meat, respectively, are made each year). The biodiversity (one of the richest in Europe) and the microclimate of the park help local loukanika acquire a rich aroma of wood, especially since they are air dried and left to mature naturally in specially-designed, aerated chambers; the aromatic mountain air runs through the chambers and gives sausages a distinct flavor.

Greek loukaniko combines centuriesold recipes with superior ingredients and traditional processes

Greek Gastronomy Greece in a Jar

One of the authentic elements of Greek culture is gastronomy. The art of choosing and preparing good food has four secrets: high quality ingredients, proper use of herbs, the famous extra virgin Greek olive oil and simplicity. Herbs collected by the Greek countryside do more than simply adding flavour, they have impressive healing powers, too... Traditional, Greek country style sausages, with well-made preparation and unique appetizing aspects! And last but not least, the extra virgin Greek olive oil, with its unrivaled healthy benefits.

SPICY SAUSAGES Traditional Country Style Sausages in Extra Virgin Greek Olive Oil & Red Chili Pepper.

TZOUMAGIA’S

STYLE SAUSAGES Traditional Country Style Sausages in Εxtra Virgin Greek Olive Oil & Rosemary.

SANTORINI’S SAUSAGES Traditional Country Style Sausages in Extra Virgin Greek olive oil & Sun-Dried Tomato.

MYKONOS’

STYLE SAUSAGES Traditional Country Style Sausages in Extra Virgin Greek olive oil & Thyme.

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Greek sausage

FAQ

Learn more about Greek sausages and have all your questions answered. How can one tell good quality sausage? Taste, texture and fat content are the best indicators of a good quality sausage. One should cook them simply by slow frying or baking and try them hot and cold. It is vital to try cold sausages (sausage competitions do) –it allows to better assess the texture and fat content. Usually, good sausages are made with welfare meat; a happy animal makes for better meat. Sausages made with organic and rare breed meat are usually good and are growing in popularity.

What kind of casing is used? When talking about simple, classic sausages, artificial collagen casing can be used, but for a sausage to fall into the Greek traditionalstyle category, it must be packed into a genuine animal intestine casing –usually from pork and sometimes from lamb, although lamb intestines are more delicate and thus harder to stuff.

Why are Greek sausages so special? Less intensive farming methods, fewer drugs, lower stress and a better diet make Greek meat one of the best in the world. Traditional-style sausages use only lean meat and some fat, and come in many different, interesting flavors that can stimulate even the most sophisticated palate. They are also made with natural animal skins and top quality seasonings and spices. Not to mention that Greece’s particular flora infuses everything with its unique

flavor and aroma. Finally, in Greece, tradition is paired with modern manufacturing methods that help produce top-tier, gourmet sausages.

What kind of seasonings are normally used? Although in the past seasoning in sausages was limited to local production of herbs and spices such as pepper, paprika, rosemary, sage, thyme, oregano, etc, nowadays their use as natural preservatives is encouraged, partly because of their appeal to the health conscious consumers that demand products with lower sodium content and more exciting flavors. Greek traditional-style sausages are seasoned with a wide selection of aromatic herbs and spices, while many new recipes use cheese, tomatoes, red and green peppers, etc. to create exciting, innovative flavors.

What kind of meat is commonly used? In Greece, traditional-style sausages were created in order to utilize the meat trimmings that were not consumed during the major holidays, when people used to consume large quantities of meat, be it pork, lamb or beef. Therefore, it is common to encounter sausages made entirely out of pork in one region and out of lamb or goat meat or even mixed with beef in others.

Are Greek sausages healthy? A recent evaluation of the nutritional and health value characteristics of the Greek traditional-style sausages revealed product improvement from the last decades, in order to meet consumer demands for healthier food products. However, as with most of the better things in life, sausages should be consumed in moderation.

Greece’s unique flora infuses traditional sausages with its exceptional flavor and aroma

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Greek sausage souvlaki with spicy cheese sauce and potato wafers Ingredients: 1 hot dog roll 60gr. spicy cheese sauce 1 potato 1 table spoon corn flour 1 Greek traditional style sausage 1/2 tomato For the spicy cheese sauce 100gr. Feta cheese 1/2 red pepper 2gr. ground paprika 2gr. Boukovo (a kind of paprika) 20gr. extra virgin olive oil 50gr. vinegar

Directions: Make the spicy cheese sauce by mixing well all ingredients together. Cut Greek sausage into thick slices. Thread a wooden skewer through the sausage and grill. Grill the bread roll, and spread spicy cheese sauce. Put the sausage souvlaki in the roll and serve with tomato. To make the potato wafers, peel potato and Julienne it. Wash in cold water, pat dry and mix with corn flour. Fry and serve together with the sausage. n

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the delicious greek pita bread for souvlaki raditio

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