Free Recipe Loukanika
Recipe Type: Free Greek Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 20
Ingredients for Loukanika Recipe
Karen Mintzias 1
ts Crushed dried marjoram
1 lb Lean pork shoulder, ground
-OR- thyme
1/2 lb Fresh pork rind
1 Bay leaf; ground in a mortar
— boiled for 2 hours, 1/3
c Dry red wine
— drained, and ground 1
ts Ground allspice or coriander
1/2 lb Pork fatback, ground
-OR- both
1 ts Salt
Freshly ground black pepper
1 Navel orange
2 Garlic cloves; crushed
— grated rind only
Sausage casing
Loukanika Preparation
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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