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Loukanika
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| Artist: |
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| Categories: |
Eastern European, Greek, Meats |
| Yield: |
20 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Lean pork shoulder, ground | | 1/2
| lbs | Fresh pork rind | | | -- boiled for 2 hours | | | -- drained, and ground | | 1/2
| lbs | Pork fatback, ground | | 1
| tsp | Salt | | 1
| | Navel orange | | | -- grated rind only | | 1
| tsp | Crushed dried marjoram | | | -OR- thyme | | 1
| | Bay leaf, ground in a mortar | | 1/3
| cup | Dry red wine | | 1
| tsp | Ground allspice or coriander | | | -OR- both | | | Freshly ground black pepper | | 2
| | Garlic cloves, crushed | | | Sausage casing |
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Procedures:
| 1 | Grind the pork, pork rind, and fatback through the fine blade of a meat chopper. | | 2 | Combine in a large bowl with all the seasonings. | | 3 | Knead thoroughly. | | 4 | Store in the refrigerator while you prepare the casing. | | 5 | Ususally salted, the casing (pork intestine) especially the interior, must be rinsed under cold running water several times. | | 6 | (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. | | 7 | Use a pastry bag to force the stuffing into the casing. | | 8 | Pinch at 3-?to 4 inch intervals allowing space between to form the sausage links. | | 9 | Normally the casing will not break, but if it does, that section must be discarded and a knot tied in the new "end". | | 10 | To cook, poach in water for 1 hour, then drain, discarding the cooking water. | | 11 | Fry the sausages in a frying pan over moderate heat, or use as suggested in any recipe. | | 12 | Drain and serve hot. | | 13 | Note: to store, freeze uncooked in meal-sized batches. | | 14 | The sausages should be used within a day or two if not frozen. |
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