To Kati Allo

To Kati Allo

Athens, Greece

A Psirri taverna on Aisopou Street, in the old craftsmen's district just west of Monastiraki. Wood tables, paper tablecloths, and a charcoal grill that runs from noon until the last customer leaves. The menu is short: grilled meats, mezedes, house barrel wine. Loukaniko comes to the table whole on a wooden board, still spitting from the grill. The neighborhood was run-down for decades and is now half-gentrified, but To Kati Allo has stayed the same.

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Sausages served here

Loukaniko

Loukaniko

Peloponnese, Greece

Greece's oldest sausage: a fresh pork link seasoned with orange peel, red wine, and fennel seed, cooked over charcoal until the skin splits and char marks cross the casing. Every region has its version. The Peloponnese uses citrus peel and wine. Some islands smoke the links over olive wood. Crete loads in leek and coriander. What stays constant is the wine, the heat, and the grill. Loukaniko is not eaten in a bun. It comes to the table whole, sliced on a wooden board, with bread to soak up the fat.

porkgrilledGreek