Greek Pork Sausage With Orange Peel (Loukanika) - cooking recipe

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

Preparation

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.