Loukánika (spicy sausages) with tzatziki
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The sausages may be shaped the day before cooking – keep them in a dish covered with cling film in the fridge. The raw sausages may be packed in a freezer-proof container with baking parchment between layers. Allow to defrost before grilling.
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Enjoy a taste of the Mediterranean with these richly flavoured sausages and a cool minty Greek dip. They're ideal for parties or barbecues.
Serves: 25 sausages
Per serving: 38kcal, 1g fat
500g (1lb) minced pork
150g (5oz) minced beef
1 clove garlic, peeled and crushed
½ tsp ground cinnamon
1tbsp freshly chopped thyme
Grated rind 1 orange
Salt and ground black pepper
100ml (3½ fl oz) red wine
1. Place the pork, beef, garlic, cinnamon, thyme and orange rind in a bowl; season well and then mix together. Add the wine and stir.
2. With damp hands, shape the mixture into about 25 small sausage shapes and chill until ready to cook.
3. Cook the sausages for 7-10 mins under a hot grill, turning them occasionally so they cook evenly. Serve with tzatziki (see below for recipe).
For the tzatziki:
Serves: 4-6
Per serving: 28kcal, 1g fat
¼ cucumber, de-seeded and finely chopped
Salt and ground black pepper
1tbsp chopped mint
200g carton Greek natural yogurt
Sprig of mint, to garnish
1. Place the cucumber in a bowl and sprinkle over some salt, then stir.
2. Leave cucumber for at least 30 mins, to allow excess water to drain, and then tip into a sieve. Rinse under running cold water to wash off excess salt and drain well.
3. Stir cucumber and mint into the Greek yogurt and season to taste with pepper. Keep mixture chilled until serving. Garnish with a sprig of mint.
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