500 kg Pork minced meat
250 kg Fresh pork rind boiled for 2 hours, drained, and ground
250 kg Pork fat back, ground
1 t Salt
1 Orange, grated rind only
1 ts Crushed dried marjoram OR thyme
1/3 cup Dry red wine
1 ts Ground allspice and coriander
Freshly ground black pepper
2 Garlic cloves — crushed
Combine in a large bowl the pork minced meat with all the seasonings. Knead thoroughly. Store the dough in the refrigerator while you prepare the casing.Τhe casing is usually salted (pork intestine) especially the interior, so it 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 (or a special machine) to force the stuffing into the casing. Pinch at 7 to 10 cm 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. You can cook it in several ways e.g. fry the sausages in a frying pan over moderate heat, or put it in the oven for half an hour in 150 degrees F, or cook it on a barbecue grill turning occasionally, or use as suggested in any recipe. Serve hot. Note: To store, freeze uncooked in meal-sized batches. The sausages should be used within a day or two if not frozen.
Loukanika can be served as a main dish with Greek Salad or fried potatoes. They can be a part of meze as well.