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Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks. [1]
Get the recipe: Venison Summer Sausage Recipe The Rustic Elk Traditional, smoked venison summer sausage blended with pork for the best moisture content and flavor.
Baked lamb in a clay pot with kritharaki (a Greek pasta identical to risoni or orzo) Gyros (γύρος) Roasted and sliced meat (usually pork or chicken, rarely beef or lamb) on a turning spit, typically served with sauces like tzatziki and garnishes (tomato, onions) on pita bread (a popular fast food in Greece and Cyprus).
Loukaniko – Type of Greek sausage; Lucanica – Ancient Roman pork sausage; Merguez – Spicy sausage in Maghrebi cuisine – fresh lamb and or beef based spicy sausage; Panchuker – Deep-fried, corn-battered hot dog on a stick; Sai ua – Grilled pork sausage of Northern Thailand
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1. Heat a large, deep skillet. Add the merguez, cover and cook over moderate heat, turning once, until well browned and cooked through, about 15 minutes.
Loukaniko (sausage), [187] [188] Greek traditional sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks.
Season lamb shanks with salt and pepper and add to pot, cooking until browned, about 10 minutes. Transfer the cooked lamb to a plate. Add vegetables, anchovies and herbs and spices to the pot ...
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