Greek Pork Sausage With Orange Peel (Loukanika)

• 2 lbs pork shoulder, ground
• 1/2 lb pork fat, back ground
• 1 grated navel orange, rind of
• 2 garlic cloves, crushed in a garlic press (or mashed with knife)
• 1 tablespoon minced parsley
• 1 tablespoon oregano
• 2 teaspoons salt
• 2 teaspoons anise seed
• 2 teaspoons coriander, ground
• 1 1/2 teaspoons allspice, ground
• 1 teaspoon pepper
• 1 long casing, cut in 7-8 inch pieces

1. Combine pork shoulder, fat back, and remaining ingredients, except casings, in a bowl and mix thoroughly. Cover and refrigerate several hours.
2. 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.
3. Poach sausages in boiling water for 1 hour. Cool. Cut into slices and fry in a skillet until browned.
4. Note: If desired, omit casing, form sausage into patties, and fry until cooked.
5. Culinary Arts Institute Greek Cookbook.

pork shoulder, pork fat, orange, garlic, parsley, oregano, salt, anise seed, coriander, allspice, pepper, long casing

Taken from www.food.com/recipe/greek-pork-sausage-with-orange-peel-loukanika-151954 (may not work)