Greek sausages with orange
Method
Bake the orange peels at 100 degrees for about 30 minutes until crispy. Crumble them with your hands.
Place in the mortar all the spices and herbs except the orange peel, the celery stick and the garlic.
After you crash them in the mortar add the garlic.
Cut the meat into pieces.
Mix wine and spices in a marinade with which you add on the meat and mix well.
Pass the meat once through the thick plate of the mincer.
Also pass the celery sticks through the machine.
Add the chili and mix very well.
Leave overnight in the fridge covered.
Shape a meatball and bake it to check the seasoning.
Stuff the intestines.
If it blisters in some places, pierce them with a toothpick to release the air.
Tie with string and hang in a cool and ventilated room for 4 to 5 days.
Stpre in the fridge for a few days or in the freezer unless you will eat them straight away.
Ingredients
For 3kg meat
800 g of beef neck
1150 g of pork neck
1050 g pork belly
Seasoning
60 g of salt
10 g of sugar
4.5 g cumin
1.5 g of coriander
3 g oregano
21 g garlic
2.3 g of cayenne pepper
1.5 g of marjoram
7 g pepper black
2.5 g of chili
100 g celery stick
1 g of cinnamon
2 g of thyme
2 g of savory
2 gr allspice
150 ml of dry wine
Orange peel of 2 oranges
10 meters pork intestine
