directions
-
1
Add the pork and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #26 horn extrude the mixture into the casings and twist off into four- inch links
-
3
Poke several holes down the length of each sausage
-
4
Refrigerate and use within three to four days or freeze for later use.
Greek Pork Sausage With Orange and Red Wine
ingredients
- 2 pounds ground pork
- 3 cloves garlic, minced
- 2 teaspoons grated orange zest (rind)
- 1-1/2 teaspoons dried thyme
- 1 teaspoon dried marjoram
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- Pinch cayenne pepper
- 1/3 cup red wine