«Παρασκευή λουκάνικων» Πηγή: Υπoυργείο Γεωργίας
A type of sausage made in Cyprus from pork and matured in salt, red wine and a variety of spices. It is dried in the sun and then smoked daily for 8-10 days.
Name - Recipe
Λουκάνικο. A type of sausage made from pork and matured in salt, red wine and a variety of spices. It is dried in the sun and then smoked daily for 8-10 days.
George Babiniotis notes that it is a cylindrical-shaped sausage made from finely chopped and seasoned meat in an animal membrane casing (usually intestines) (Babiniotis 2005, entry λουκάνικο,το, 1022).
ΕΤΥΜ. < μεσν. λουκάνικον < λατ. lucanicum [είδος αλλαντικού] < Lūcāni, λαός της Κάτω Ιταλίας, ο οποίος παρασκεύαζε με αυτό τον τρόπο τα αλλαντικά (Μπαμπινιώτης 2005, λήμμα λουκάνικο,το, 1022; Πέτρου-Ποιητού 2013, λήμμα Λουκάνικο, 78)
10kg of pork mince (coarsely ground)
180g coarse salt
1 glass of coriander
1 glass of shinos* (optional)
1-2 tbsp black pepper
a dash of red pepper (optional)
red dry wine
pork intestines
Put the minced meat in a bowl and add the herbs and salt. Add enough wine to cover the minced meat and leave it for 6-8 days to cure. Stir the minced meat every day and add wine as needed. Take the intestines one by one, which have been washed very well beforehand, and use the special funnel to fill them with minced meat. Stop stuffing when you reach 12-15cm long and twist the intestines into a loop and continue stuffing and twisting. Each sausage is called a ‘terats̆i' and lines of several terats̆ia are called ‘sirídkia’ or ropes. Hang the sausages to dry in the sun and then put them in a special room to be smoked. For smoking, wood from latz̆ia tree [latz̆ia = Cypriot oak], almond tree, apricot tree, tremithiá or vines is used. Smoke the sausages for 1-2 hours daily for 8-10 days. Care must be taken not to dry them out too much (Ministry of Agriculture 2009, The traditional sausages of Cyprus).
Marinate in wine.
Drying in the sun.
Smoking.
*Shinos is a plant indigenous to the Mediterranean, latin name is pistacia lentiscus.
Additional information and bibliography
Babiniotis G. (2005), Dictionary of Modern Greek Language. With comments on the correct use of words. Interpretative, Orthographic, Etymological, Synonyms-Ansonyms, Main Names, Scientific Terms, Acronyms, Centre for Lexicology, Athens, Greece.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2009), The traditional sausages of Cyprus, Press and Information Office, Nicosia.
Varvara Yangou, Argyro Xenophontos
Κυπριακά παραδοσιακά αλλαντικά: λούντζα, ποσυρτή, χοιρομέρι και λουκάνικα. Άδεια δημοσίευσης Υπουργείο Γεωργίας.
Συσκευασμένα παραδοσιακά αλλαντικά. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Τεράτσια λουκάνικα. Πηγή: Στάλω Λαζάρου.
Σχοινιά λουκάνικα κρεμασμένα στον ήλιο για αποξήρανση. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Σχοινιά λουκάνικα. Πηγή: Στάλω Λαζάρου.
Πώληση από πλανοδιοπώλη, με παλιού τύπου ζυγαριά. Άδεια δημοσίευσης: Φ. Γεωργιάδης.
Λουκάνικα ψημένα. Πηγή: Στάλω Λαζάρου.
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