I've purchased a yard of tasty-looking dry-ish lamb and pork loukaniko from a Greek butchers in Ditmars, Astoria (home to many fine Greek foods), and I was wondering if any Hounds had some interesting suggestions for recipes incorporating it?
I found an interesting Saveur recipe which partners loukaniko, blue cheese, fresh oregano and pasta in a dish called Macaronia me Loukanika ke Tiri. I think an interesting tweak would be to serve with a gremolata with a mix of lemon and orange zest as I believe most Loukaniko is flavoured with orange, and it will help to cut through the richness of the dish (cream and 2 types of cheese are called for).
Of course I can always cook it simply and serve as part of a mezze, but was looking for a way to incorporate it into something. Are there any trad Greek recipes that I'm overlooking?
I also don't have a bbq, so was wondering what is the best way to cook loukaniko. I like the idea of slow simmering the sausage in a pan of water, and then finishing in a skillet with a splash of olive oil - I use this technique for South African boerewors with great success as it retains juiciness well.
Any thoughts? Thanks in advance.