Pan-Fried Greek Loukaniko
Spiced Greek pork sausages with fennel and oregano, pan-fried until the casing crisps and the interior stays juicy. Ready in 15 minutes with minimal cleanup.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 22g
Ingredients
- 4 links Greek pork loukaniko sausages (about 10 oz total)
- 1 tablespoon olive oil
- ¼ teaspoon fennel seeds
- ¼ teaspoon dried oregano
- 2 cloves garlic cloves, minced
- 1 pinch salt and pepper to taste
Instructions
- 1
Place the 4 loukaniko sausages on a cutting board and prick each one 4–5 times with a fork tip, pushing just deep enough to break the casing but not pierce all the way through the meat.
- 2
Pour 1 tablespoon olive oil into a 10-inch skillet and place it over medium heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 3
Lay the 4 pricked sausages flat in the hot oil in a single layer, leaving 1 inch of space between each one so they cook evenly, not crowded.
- 4
Cook over medium heat without moving them for 5 minutes until the undersides turn deep golden-brown, like caramel.
- 5
Use tongs to roll each sausage a quarter-turn so a different side faces the hot pan, then cook for 2 minutes until that side also browns.
- 6
Roll the sausages a quarter-turn again and cook for another 2 minutes until a third side is golden, then roll once more and cook the final side for 2 minutes.
- 7
Scatter the 0.25 teaspoon fennel seeds and 0.25 teaspoon dried oregano into the pan around the sausages, then stir them briefly into the oil so they smell fragrant, about 15 seconds.
- 8
Add the 2 minced garlic cloves to the pan and stir them gently around the sausages for 30 seconds until the garlic releases its aroma and turns light gold.
- 9
Transfer the 4 sausages to a serving plate or cutting board using tongs, then drizzle any garlic and spice oil left in the pan over the top.
Tools you’ll need
- 10-inch skillet
- cutting board
- fork
- tongs
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