| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Meats |
20 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean pork shoulder, ground |
| 1/2 |
lb |
Fresh pork rind boiled for 2 hours, drained, and ground |
| 1/2 |
lb |
Pork fatback, ground |
| 1 |
ts |
Salt |
| 1 |
|
Navel orange grated rind only |
| 1 |
ts |
Crushed dried marjoram OR- thyme |
| 1 |
|
Bay leaf; ground in a mortar |
| 1/3 |
c |
Dry red wine |
| 1 |
ts |
Ground allspice or coriander OR- both |
|
|
Freshly ground black pepper |
| 2 |
|
Garlic cloves; crushed |
|
|
Sausage casing |
INSTRUCTIONS
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 3-1/2 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 meal-sized 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: 0-517-27888-X
Typed for you by Karen Mintzias
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