Greek Recipes

Greek and Cypriot recipes

Kypriaka Kapnista Loukanika (Cyprus Smoked Sausages)


  • 4 kilos of pork (with fat) coarsely minced
  • 1/2 a cup of salt
  • 1/2 a cup of coriander seeds
  • Pork intestines
  • Black or red dry wine (preferably homemade)
  • 1 1/2 tsp of Black pepper or to taste
  • 6 tsp of Shinos (Optional)
  • Flakes of red hot chilli pepper (Optional)
Cyprus Smoked Sausage

Cyprus Smoked Sausage

– Note:
Shinos is a small bush growing in the wild in the Mediterranean, very aromatic and it produces seeds like peppercorns, aromatic and a little chilli.
– These little peppercorns like seeds are being used by some people in Cyprus in their homemade sausages.
– Shinos seeds are a wild grown herb, called up in the Original Traditional Cypriot Recipe for making Kypriaka Loukanika (Cyprus Smoked Sausages) but are not essential to be used.


– Place the coriander seeds in a baking pan and roast them for a few minutes in the oven and crash them.
– Mix the minced meat with the salt and crashed coriander and place in a strainer and strain for about 10 hours or overnight.
– The following day place the minced meat mixture in a large enough container, (bowl, pot or pail) and pour enough wine to cover it.
– Stir daily and add 1 cup of fresh wine each day for 5 days.
– The fourth day of soaking the meat mixture in the wine, wash the intestines under plenty of running water, rub with lemon and place in a bowl and top with wine to soak.
– The next day remove 3 cups of wine from the minced meat mixture and add 3 cups of fresh wine.
– Add 3 tsp of crushed coriander, 1 1/2 tsp of black pepper, flakes of red hot pepper (Optional) and 6 tsp (Optional) of (Shinos).
– Cut the intestines at the length of approximately 1.5 m long.
– Place one end on a funnel with a large hole and start stuffing until you stuff it half way.
– Tie a knot on the filled site, place the funnel on the other end and pierce the intestine with a needle to drain the wine during stuffing.
– Stuff the other end of the intestine, pushing the stuffing so the intestine is well filled.
– Tie a knot on the filled side, find the center of the filled sausage and at approximately 6 inches press the filling, leaving just the intestine cross the two pieces and bring one end though the loop, repeating every 6 inches.
– When you have competed the process pierce with a needle to drain the wine.
– Fill in the rest of the intestines using the same process until all the filing is used.
– Smoke the sausages for 1 day over aromatic branches of Shinos.
– If the sausages are not going to be smoked, they can be dried hanging in the sun for about 15 days.
– After drying, place in airtight sealed bags and store in the refrigerator.
– In the old days in the Cyprus villages, before the refrigerators were introduced, people used to store the sausages in lard (melted pork fat) in special clay containers called “Koumnes”.
– Some people still use this method using the lard to fry the sausages.

  • Margaret tho name says:

    Please tell me what shinos are called in English Also where can I find them in Adelaide Australia

    March 30, 2014 at 8:22 am
    • Helen Pavlou says:

      Shino are the berries of the mystic bush. There was a family on a property not far from Adelaide who was growing Shino but I don’t know the contact name or number

      October 24, 2014 at 3:32 am
    • Christos Spyrou says:

      Shinos is the cypriot word for the fruit of the Pistacia terebinthus, known commonly in English as terebinth and turpentine tree (GkCy. Shinia)..not mastic.
      They are not juniper berries; the bush is closely related to the cashew.

      To create authentic Cypriot Loukanika, it is an ESSENTIAL ingredient. The black ripened fruit are best.
      For wine, my father uses dry red village wine….this single ingredient (after the quality of pork), is the most important ingredient.

      January 17, 2016 at 8:43 am
  • Helen Pavlou says:

    Sorry, that should be the mastic bush not mystic bush

    October 24, 2014 at 3:33 am
  • Chris Hectoraki says:

    Hi there, shinos are juniper berries. In Cyprus they are smaller, almost the size of pepper corns, but much more aromatic.

    November 13, 2014 at 8:20 pm
    • Stavros says:

      Shino is not juniper berries!

      August 10, 2015 at 10:46 pm
  • Toula Dennett says:

    Does anyone know where I can get Shinos in Canberra or Sydney?

    May 11, 2016 at 4:41 am

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