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 tsp Salt
1 Navel orange - grated rind only
1 tsp Crushed dried marjoram or thyme
1 Bay leaf; ground in a mortar
1/3 cup Dry red wine
1 tsp 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