Loukanika

Loukanika

Pork sausages

By
From
The Complete Middle Eastern Cookbook
Makes
1 kg
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg boneless pork, from the shoulder (see note)
60ml port wine
1 teaspoon whole black peppercorns
1/2 teaspoon ground black pepper
1 1/2 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon whole cumin seeds
2 teaspoons salt
2 garlic cloves, crushed
1 orange, zested
sausage casings

Method

  1. Cut the pork into cubes, leaving on a good deal of the fat. Process the pork in short bursts in a food processor, so that it is not chopped too finely. Alternatively, pass it through a meat grinder using a coarse screen.
  2. Place the pork in a glass or ceramic mixing bowl and add the wine, spices, salt, garlic and orange zest. Mix until thoroughly combined. Cover and leave in the refrigerator for 1 day, stirring occasionally.
  3. Place the sausage casings in cold water to loosen them. Remove each length as required.
  4. Fill the casings using a meat grinder and a special attachment, or use a large funnel with a long nozzle, pushing the skin onto the nozzle and easing it off as it fills. Push the meat through the casings using the handle of a wooden spoon. Knot the end of the skin just as the meat begins to come through the nozzle.
  5. When filled, twist the sausages into 15 cm lengths, twisting the first one way, the second in the opposite direction and so on. Knot the other end.
  6. Cover the sausages loosely and store in the refrigerator until required.
  7. To serve, fry the sausages in a little pork fat until cooked through. The cooked sausages can also be served as an appetiser, cut into small pieces and skewered with cocktail sticks.

Note

  • The pork should have about 20 per cent fat. If the pork is purchased with the skin (rind) on, use a little more pork than the amount specified, as the rind must be removed.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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