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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 lb. pork shoulder, ground
1/2 lb. pork fat back, ground
Grated peel of 1 navel orange
2 cloves garlic, crushed in a garlic press (or mashed with knife)
1 tbsp. minced parsley
1 tbsp. oregano
2 tsp. salt
2 tsp. anise seed
2 tsp. coriander, ground
1-1/2 tsp. allspice, ground
1 tsp. pepper
1 long casing, cut in 7-8 inch pieces
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Directions:
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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
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