Greek Pork Sausage with Orange Peel (Loukanika)

by olga

Servings:

INGREDIENTS

2 pounds pork shoulder, ground
1/2 pound pork fat back, ground
Grated peel of 1 navel orange
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

INSTRUCTIONS

Combine pork shoulder, fat back, and remaining ingredients, except casings, in a bowl and mix thoroughly. Cover and refrigerate several hours.

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.

Poach sausages in boiling water for 1 hour. Cool. Cut into slices and fry in a skillet until browned.

Note: If desired, omit casing, form sausage into patties, and fry until cooked.

Culinary Arts Institute Greek Cookbook

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Tagged: greek, sausage add tags

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