Recently we had Greek sausage, Loukaniko, in Jensen Beach. Last night, Janet experimented — yum. We had a beef kielbasa; loukaniko, with roots in Roman cuisine, is most often pork. We had a Meyer Lemon; loukaniko is made and garnished with orange zest. Janet used the lemon zest and juice with olive oil and dried oregano to marinate the sausage slices for 90 minutes, stirring them at 30 and 60. Then she slow sauteed the meat until it was well caramelized. She served it with asparagus spears graced with lemon pepper and Parmesan and with Rosemary Kalamata bread to soak up the lemony oil. Nothing faux about the OPA!