In a large mixing bowl, combine the ground pork, minced garlic, and red wine. Mix gently but thoroughly to ensure the meat absorbs the flavours of the garlic and wine. This will also keep the sausage moist.

Add the orange zest, oregano, ground fennel seeds, smoked paprika, cumin, salt, and black pepper to the meat mixture. Mix by hand, kneading until the spices are evenly distributed. This step is essential to achieve the characteristic taste of Loukaniko.

Cover the bowl with plastic wrap and refrigerate the seasoned meat for at least 1 hour, or preferably overnight. This resting time allows the flavours to meld and deepen, giving the sausage a richer taste.

While the sausage mixture rests, prepare the sausage casings. Soak the natural casings in warm water for about 30 minutes to make them pliable, then rinse them thoroughly to remove any excess salt. This will make them easier to handle when stuffing.

Attach a sausage stuffer to your grinder or mixer. Feed one end of the casing onto the nozzle, leaving a few inches hanging off. Carefully begin to feed the meat mixture into the casing, ensuring it is evenly packed without air bubbles.

As you stuff the sausages, twist the casing every 5–6 inches to form individual links. Be gentle to avoid bursting the casing, and take your time to ensure each link is consistent. Once all the meat is stuffed, tie off the ends of each link.

To cook, preheat your oven to 180°C (350°F). Place the sausages on a baking tray lined with parchment paper, and roast for 25–30 minutes until the sausages are browned and cooked through. Alternatively, you can grill them over medium heat for a smoky flavour, turning occasionally.

Serve the Loukaniko hot, garnished with fresh lemon wedges for squeezing. This sausage pairs wonderfully with a side of Greek salad, roasted potatoes, or warm pita bread. A drizzle of extra virgin olive oil over the cooked sausage enhances the flavour and adds an authentic Greek touch.