Ingredients

Greek Loukaniko Sausage Mince:

350	gr	Lamb mince
600	gr	Pork mince
250	gr	Pork fat, fine diced
15	gr	Kosher salt, about 2 tablespoons
15	gr	Sugar, about 2 tablespoons
2	Tbspn	Minced fresh garlic
1	tspn	Ground coriander seed
1	tspn	Cracked black pepper
2	tspn	Fennel seeds
1	tspn	Crushed dried oregano
1	tspn	Dried thyme
1	Tbspn	Grated fresh orange zest
60	ml	Red wine

Green Herb Oil:

50	gr	(1 bunch) Parsley leaves
50	gr	Coriander leaves
150	ml	Extra Virgin Olive Oil
1	gr	Salt

Warm Lemon Laban (Yoghurt Sauce):

1	bunch	Coriander, finely chopped
6 - 8	cloves	Garlic, crushed
1	L	DeWinkel Natural Yoghurt
1		Egg
1	Tbspn	Corn flour
1	tsp	Salt
100	ml	Anchor Fresh Cream

Method

Greek Loukaniko Sausage Mince:

1. Mix the pork fat, and both minces together with salt, and sugar. Put this in the fridge overnight if possible or for at least an hour.
2. Add coriander, black pepper, fennel seeds, orange zest and wine, mix the sausage and mince well by hand for 2 minutes.
3. Refrigerate for 1 hour.
4. Remove from refrigerator and break up into loosely gathered pieces (like rough mini meatballs).
5. Lay on to a lined tray and bake in the oven for 10 mins at 160c to seal and par-cook ready for service.

To serve

Pan fry and finish with lemon juice, chopped fresh herbs and season to taste.

Green Herb Oil:

1. Blanche and refresh herbs in iced water
   
2. Wring herbs of extra moisture
3. Puree all ingredients together, cover and refrigerate overnight
4. In a fine strainer with oil filter strain the bulk of the herbs out, leaving you with a beautiful green herb oil

Warm Lemon Laban (Yoghurt Sauce):

1. Heat a small skillet over medium-high heat, and saute the coriander and the garlic with a pinch of salt until the garlic has just turned golden.
   
2. Mix the amount of cornstarch with just enough cold water to form a paste.
3. Using a blender, blend together the yogurt, the egg, the cornstarch paste, cream, and the salt until well combined.
4. Pour yogurt mixture into a heavy saucepan over medium heat and immediately start whisking. Keep whisking and don’t stop or the sauce will separate.
5. After around 10 minutes, the sauce will begin to boil and as soon as that happens take it off the heat.
6. Add the fried garlic and coriander mix, stir and taste for seasoning. Add more cream or yoghurt if the sauce is too thick.