Greek Pork Sausage with Orange Peel (Loukanika)




2 lbs. pork shoulder, ground
1/2 lb. pork fat back, ground
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


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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