Title: Loukanika / Sausages
Categories: Greek Pork Sausage
Yield: 20 Servings

500	g	Pork, lean boneless neck end, cut into pieces.
250	g	Pork rind, fresh, boiled for 2 hours, drained, cut into piec
250	g	Pork back fat, cut into pieces.
1	ts	Salt
1		Orange, grated rind only
1	ts	Marjoram or thyme, dried, and crushed.
1		Bay leaf, ground in a mortar.
80	ml	Wine, dry red
1	ts	Allspice or corriander, ground, either or both.
		Pepper, freshly ground.
2		Garlic cloves, -optional crushed.
		Sausage casing, prepared.

Finely mince the pork, rind and fat together, then combine them with all the seasonings in a bowl. Knead thoroughly. Use a pastry bag to force the mixture into the casings, tying the casing at 10cm/4inch intervals.

To cook, poach the sausages in water for 1 hour, then drain. Fry the sausages in a frying pan over a moderate heat, or use as suggested in any recipe. Drain and serve hot. Makes about 20 small sausages.

To store, freeze uncooked in meal-sized batches. The sausages should be used within a day or two if not frozen.

from THE FOOD OF GREECE by VILMA LIACOURAS CHANTILES as in THE GOOD COOK- PORK by TIME-LIFE typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 27 Jan 98

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