Kypriaka Loucanika (Cypriot Smoked Sausages) is a traditional Cypriot recipe for a classic sausage of pork meat and pork fat stuffed into pig intestines washed with vinegar that are smoked, stored in clay jars and covered in melted pork fat to preserve and which are served fried with eggs. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Cypriot Smoked Sausages (Kypriaka Loucanika).
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These sausages are direct descendants of the lucaniae (Lucanian sausages) of the ancient Romans. Today, in Cyprus they are traditionally served as zesti mezedhes (hot mezzes) in bars and tavernas to accompany drinks. Unlike Pastourmas Loucanico which also bear the lucanian name, these sausages are smoked, just as their classical antecedents were.
Ingredients
1kg lean pork meat
500g pork fat
pig intestines
300ml vinegar
coarse sea salt, to sprinkle
freshly-ground black pepper, to taste
2 tbsp coriander seeds, crushed
Method:
Chop the meat into small cubes and place in a bowl. Take the pig intestines, wash them then invert them and wash them thoroughly. Once washed, rinse them well with the vinegar. Place in the bowl with the meat, cover with water and set aside in the refrigerator to infuse for 10 days.
When this time is over, remove the meat and the intestines from the wine. Sprinkle the meat liberally with salt and black pepper then sprinkle over the coriander seeds. Finely chop the pork fat and mix with the meat then use this mixture to stuff into the intestines.
Tie off the ends and tie sausages about every 10cm with string. Hang the sausages in your fireplace to smoke and drain for about 10 days. After this time, they can be lightly fried, packed in clay jars and covered with melted pork fat.
To cook, remove the sausages from their fat encasing and cook on a barbecue. Alternatively, slice them and serve fried with eggs.
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