Greek Pork and Beef Sausage with Orange Zest, Coriander, and Chile Flakes

• 1 pound ground pork
• 6 ounces ground beef or veal
• 2 ounces salt pork, fat part only, minced
• 1 teaspoon finely chopped orange zest
• 1/2 teaspoon ground coriander
• 1 teaspoon chile flakes
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup retsina or dry white vermouth
• 1 teaspoon kosher salt

1. Place the pork, beef, salt pork, orange zest, coriander, chile flakes, pepper, retsina, and 1/2 teaspoon of the salt in a medium bowl, and knead with your hands until thoroughly blended.
2. Cook and taste a small sample, then add the remaining 1/2 teaspoon salt if needed.
3. Leave in bulk, cover, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to blend.
4. Saute or grill, or cook as directed in individual recipes.
5. (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)

ground pork, ground beef, salt pork, orange zest, ground coriander, chile flakes, freshly ground black pepper, retsina, kosher salt

Taken from www.epicurious.com/recipes/food/views/greek-pork-and-beef-sausage-with-orange-zest-coriander-and-chile-flakes-389468 (may not work)