I found the recipie in the private messaging section of the site, so I have posted here for aanyone else that would like to have a go.
As for the Sinno, I am going to cyprus in a couple of months and if I remember I will buy a couple of jars and post one over to you so you can make some for your greek freind.
Thanks for posting the photo's. It is always nice to see your recipies made by others, especially when they look better than my own efforts!!!
Rgds,
FB
Where abouts are you based? the reason I ask is that there is an ingredient that goes into loukaninka to make them "authentic" that you will probably only get in a local greek deli. It's called "Shinno" and is like a small wild juniper berry. You can do without it but it is nicer with.
Basically there is no real se recipie for Loukanika as every house made their own. There are some common threads though, so I would do somthing like this. (Ammounts are to taste but it is quite heavily spiced/herbed).
Take 4kg Pork (Shoulder or collar, and some belly), and coarse dice it into 2-3inch chunks. Soak these for 12-36hours in a fairly fruity red wine depending on taste. It should be soaking almost rather than just coated. It is also nice to add one third Commandaria to the wine to sweeten it up a bit, but cheap port can be used. Into the marinade add:
3 Coarsely dice onions
4-5 bay leaves
a small bunch of thyme removved from the staks
Fresh ground black pepper
2tbsp whole corriander seeds
2-3 slices of orange rind
2 Garlick cloves roughly chopped
500g pork back fat Later dice and added bbefore stuffing. (optional)
Once the meat has marinaded strain out and remove the back fat. dice it to pea size and reserve.
Mince 3/4 of the meat and all the herbs and onion on a coarse plate (keeping back a quarter of meat only to be diced finely by hand). Halve the minced mixture and mince it with the onions through the same plate again. You should have a variety of consistencies now which toyou can combine.
Add 400g of fine breadcrumb. (use a farmhouse loaf rather than sliced)
Add a small handfull of Shinnos and the back fat mix all ingredients well. Stuff into Hogs casings, and then dry them in the breeze for at least 24hours.
If you can't get the shinnos then add Juniper to the marinade and make sure it is double minced to break it up.
There really is no set way to do this and the wine and shinnos can be varied a lot to taste. They are great on a BBQ, and I really like them as a snack in a pitta with some cabbage and tomato
Good luck and let me know how you do.