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Someone on another forum is looking for a recipe for lukainka sausage and I thought you all might be able to help. Here is his post:
I have one source to buy Lukainka but it's about 130 miles away so I would like to have a recipe as a backup. A few online searches have mentioned it, but no signs of a recipe. I got a lot of cross-links to Lukanka, but those recipes are not even close to the sausage I'm looking for. The Lukainka I'm after is all pork, fresh, stuffed in hog casing and has a fine grind. After cooking the color is slightly pale, but I can see flecks of black pepper and there is a slight heat from hot peppers. If there is garlic, it's not over powering. The specific region of origin may be referred to as French Basque, after visiting with someone at this towns Basque festival a few years ago.

I've looked around for a while and found some mention of the sausage but no recipes. Does anyone have a recipe to share?
Thanks

Ok, So while searching for a recipe I've come to realize lukainka translates to sausage, or pork sausage. I'm guessing what he's looking for is a particular sausage, but it's not called lukainka sausage.

The heat is likely to be from Espelette Pepper as that's the pepper of the region, but other than that, I'm at a loss with this one.

Can you confirm - there's no paprika?

Apparently not Phil....... his reply was,I don't think paprika is a major player.
The only info I could find was a video from Wyoming USA of a festival that featured lukainka. So I sent them a message to see if they could help out.