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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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