Greek Pork Sausage With Orange Peel (Loukanika)

• lbs pork shoulder, ground↗2
• lb pork fat, back ground↗1⁄2
• grated navel orange, rind of1
• garlic cloves, crushed in a garlic press (or mashed with knife)↗2
• tablespoon minced parsley1
• tablespoon oregano↗1
• teaspoons salt↗2
• teaspoons anise seed2
• teaspoons coriander, ground2
• teaspoons allspice, ground1 1⁄2
• teaspoon pepper↗1
• long casing, cut in 7-8 inch pieces↗1

Step-by-step instructions

1. 1

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

2. 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. 3

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

4. 4

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

5. 5

   Culinary Arts Institute Greek Cookbook.