Mani Style Sausage With Orange and Cumin

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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
  • 6 oranges peeled and chopped into a medium dice
  • 20g ground cumin
  • 1 head of garlic minced
  • 5g ground black pepper
  • Pinch of cayenne pepper
  • 3m or 10 feet sausage casing (optional)
  • 250 ml fresh squeezed orange juice

How it’s done:

  • 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 stuff the sausages or you can form a log with plastic wrap and after it is frozen you can cut into sausage patties.

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