Loukanika-Greek Pork Sausage
Yield
20 sausagesPrep
45 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork shoulder
ground |
|
| ½ | pound |
pork rinds
fresh, boiled for 2 hours, drained and ground |
* |
| ½ | pound |
pork
fatback |
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
oranges
grated rind only |
*
|
| 1 | teaspoon |
marjoram
crushed, dried, OR thyme |
*
|
| 1 | each |
bay leaves
ground in mortar |
*
|
| ⅓ | cup |
red wine
dry |
*
|
| 1 | teaspoon |
allspice
or corriander |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | x |
sausage casing
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork shoulder
ground |
|
| 226.8 | g |
pork rinds
fresh, boiled for 2 hours, drained and ground |
* |
| 226.8 | g |
pork
fatback |
|
| 5 | ml |
salt
|
|
| 1 | each |
oranges
grated rind only |
*
|
| 5 | ml |
marjoram
crushed, dried, OR thyme |
*
|
| 1 | each |
bay leaves
ground in mortar |
*
|
| 79 | ml |
red wine
dry |
*
|
| 5 | ml |
allspice
or corriander |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | x |
sausage casing
|
* |
Directions
Grind the pork, pork rind, and fatback through the fine blade of a meat chopper.
Combine in a large bowl with all the seasonings.
Knead thoroughly.
Store in the refrigerator while you prepare the casing.
Ususally salted, the casing (pork intestine) especially the interior, must be rinsed under cold running water several times.
(To avoid losing casing down the drain while doing this, be sure the casing is inside a very large pan!) Allow to drain on a linen towel.
Use a pastry bag to force the stuffing into the casing.
Pinch at 3½ to 4 inch intervals allowing space between to form the sausage links.
Normally the casing will not break, but if it does, that section must be discarded and a knot tied in the new "end".
To cook, poach in water for 1 hour, then drain, discarding the cooking water.
Fry the sausages in a frying pan over moderate heat, or use as suggested in any recipe.
Drain and serve hot.
Note: To store, freeze uncooked in meal-sized batches.
The sausages should be used within a day or two if not frozen.
