Greek Pork Sausage With Orange Peel (Loukanika)

Homemade pork sausage with a hint of orange and herbs.

• Ready In: 1 hr 20 mins
• Serves: 4

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.