Recipe - Loukanika

1 pound Lean pork shoulder, ground
One half pound Fresh pork rind
boiled for 2 hours,
drained, and ground
One half pound Pork fatback, ground
1 teaspoon Salt
1 Navel orange
grated rind only
1 teaspoon Crushed dried marjoram
OR thyme
1 Bay leaf; ground in a mortar
1/3 cup Dry red wine
1 teaspoon Ground allspice or coriander
OR both
Freshly ground black pepper
2 Garlic cloves; crushed
Sausage casing

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 3One half 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 mealsized batches. The sausages should
be used within a day or two if not frozen.

Source: The Food of Greece, by Vilma Liacouras Chantiles Avenel Books New
York (ISBN: 051727888X

Typed for you by Karen Mintzias