Greek Lamb Sausage With Orange Peel (loukanika)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs lamb shoulder, ground
• 1/2 lb lamb 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

Recipe

• 1 combine lamb 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.