Greek cuisine · Meat & Kebab

Loukaniko Kritis sti Skara

Cretan lamb sausage with thyme and orange zest grilled over charcoal, served drizzled with lemon.

Ingredients · for 4 servings

• 800 g coarse lamb sausage (or merguez)
• 2 lemons
• 1 organic orange (zest)
• 2 tsp dried thyme
• 1 tsp oregano
• 3 tbsp olive oil
• 1 red onion
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Take the sausages out of the cold 20 min. before grilling, rub with 1 tbsp olive oil and massage in thyme, oregano, the finely grated orange zest and pepper all over.
2. Bring the charcoal grill to medium, steady embers – if the heat is too high, the sausages will burst and lose their juice.
3. Coil the sausages into a spiral shape and fix with two skewers crosswise so they keep their form when turning.
4. Grill for 6–7 min. per side, turning twice, until the skin is evenly dark browned and crisp and clear juice runs out when cut.
5. Shave the red onion into paper-thin rings and dress with the roughly chopped parsley, the remaining olive oil, the juice of half a lemon and a pinch of salt.
6. Let the sausages rest for 3 min., cut into diagonal pieces, arrange with the onion salad and serve with the remaining lemon in wedges.