Greek Pork Sausage With Orange Peel (Loukanika)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs pork shoulder, ground
  • 12
    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 12
    teaspoons allspice, ground
  • 1
    teaspoon pepper
  • 1
    long casing, cut in 7-8 inch pieces
Advertisement

DIRECTIONS

  • 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.
Advertisement