Greek Pork Sausage With Orange Peel (Loukanika) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Homemade pork sausage with a hint of orange and herbs. Ingredients:
2 lbs pork shoulder, ground |
1/2 lb pork fat, back ground |
1 grated navel orange, rind of |
2 garlic cloves, crushed in a garlic press (or mashed with knife) |
1 tablespoon minced parsley |
1 tablespoon oregano |
2 teaspoons salt |
2 teaspoons anise seed |
2 teaspoons coriander, ground |
1 1/2 teaspoons allspice, ground |
1 teaspoon pepper |
1 long casing, cut in 7-8 inch pieces |
Directions:
1. Combine pork shoulder, fat back, and remaining ingredients, except casings, in a bowl and mix thoroughly. Cover and refrigerate several hours.
2. Rinse casings thoroughly in lukewarm water. Tie one end of a casing and stuff by pushing meat through a funnel inserted in the untied end; tie other end. Continue until all the meat and casings have been used.
3. Poach sausages in boiling water for 1 hour. Cool. Cut into slices and fry in a skillet until browned.
4. Note: If desired, omit casing, form sausage into patties, and fry until cooked.
5. Culinary Arts Institute Greek Cookbook.
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