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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine pork shoulder, fat back, and remaining ingredients, except casings, in a bowl and mix thoroughly. Cover and refrigerate several hours. | 2. Rinse casings thoroughly in lukewarm water. Tie one end of a casing and stuff by pushing meat through a funnel inserted in the untied end; tie other end. Continue until all the meat and casings have been used. | 3. Poach sausages in boiling water for 1 hour. Cool. Cut into slices and fry in a skillet until browned. | 4. Note: If desired, omit casing, form sausage into patties, and fry until cooked. | 5. Culinary Arts Institute Greek Cookbook. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	2	lb	ground	1151.4693	0.0	204.3631	30.8267
pork	1/2	lb	ground fat	852.768	0.0	31.5479	79.5388
orange	1		grated rind	1.7625	0.4406	0.0352	0.0045
garlic clove	2		crushed	403.4676	0.0	89.7602	2.2667
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
salt	2	teaspoons		-	-	-	-
anise seed	2	teaspoons		14.154000000000002	2.1008	0.7392	0.6678
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
allspice	1 1/2	1/2	ground	7.4955	2.0554	0.1736	0.2477
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
casing	1		cut	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.