I have always liked sausage, but I remember the day I fell in love. I was on holiday in an area called the Mani in the south of Greece. I spent hours driving to each village and exploring the traditional tower houses and the regional clan feuds…Being one of the driest areas of Greece, I felt the landscape seemed to reveal only rocks and boulders. Each etherial village magically appeared out of the rock as you approached. I was mesmerized. As dusk fell I found myself at a local seaside taverna. When the waiter asked what I wanted to eat, I requested something local to the area. His reply came in the form of a steaming plate of juicy sausages. The aroma was pungent of cumin, yet when I bit into the juicy link, I was in awe of the harmony of flavours provided by the local oranges that seemed to hang off every rocky surface. I was in love. What follows is my version of this humble village sausage…Enjoy.
What you need:
- 2.25 kg pork shoulder diced or pre-ground
- 40g salt
- 1 large onion finely diced
- 1 Tsp brown sugar
- 2 Tbs olive oil
- 20g ground cumin
- A healthy pinch of dried oregano
- 1 head of garlic minced
- 5g ground black pepper
- Pinch of cayenne pepper
- Zest of 1 or 2 oranges
- 3m or 10 feet sausage casing (optional)
- 250 ml fresh squeezed orange juice
How it’s done:
- Caramelize the onions in the olive oil and brown sugar. Let cool.
- Combine all the ingredients in a bowl and mix well to distribute the seasonings. If grinding the meat yourself, chill until very cold.
- Grind through desired die and chill.
- Add the orange juice and mix until it becomes sticky.
- Saute a small portion to taste and adjust the seasoning if desired (keep the rest refrigerated)
- At this point you can either stuff the sausages or you can form them into sausage patties.