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  Loukanika
 
Yield: 20 Servings
 
1 lb Lean pork shoulder ground      1/2 lb Fresh pork rind -- boiled for 2 hours -- drained and ground
1/2 lb Pork fatback ground      1 ts Salt
1 Navel orange -- grated rind only      1 ts Crushed dried marjoram -OR- thyme
1 Bay leaf; ground in a mortar      1/3 c Dry red wine
1 ts Ground allspice or coriander -OR- both Freshly ground black pepper      2 Garlic cloves; crushed
 Sausage casing Grind the pork pork rind and fatback through the fine blade of a meat chopper. Combine in a large bowl with all the seasonings. Knead thoroughly. Store in the refrigerator while you prepare the casing. Ususally salted the casing (pork intestine) especially the interior must be rinsed under cold running water several times. (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. Use a pastry bag to force the stuffing into the casing. Pinch at 3-1/2 to 4 inch intervals allowing space between to form the sausage links. Normally the casing will not break but if it does that section must be discarded and a knot tied in the new "end". To cook poach in water for 1 hour then drain discarding the cooking water. Fry the sausages in a frying pan over moderate heat or use as suggested in any recipe. Drain and serve hot. Note: To store freeze uncooked in meal-sized batches. The sausages should be used within a day or two if not frozen. Source: The Food of Greece by Vilma Liacouras Chantiles Avenel Books ~ New York (ISBN: 0-517-27888-X Typed for you by Karen Mintzias

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The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
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Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
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