The tradition of making Greek sausage has been in my family for generations now. It all started with my great grandparents who were from Kastoria and then passed through generations until it landed in my hands. Seasoned with allspice, pepper, oregano, thyme, onions, and wine, this sausage is left to air cure for several days. 

The smell of Loukonika frying always filled the house during the Christmas season and it certainly would not be the holidays without it. Our Greek family tradition is to make it with my cousins… and it’s one of my favorites. Personally, I love it with 2 fried eggs on Christmas morning along with a piece of my mother-in-law’s French toast bake.