Loukanika

      1 lb Lean pork shoulder, ground               -OR- thyme
    1/2 lb Fresh pork rind                     1    Bay leaf; ground in a mortar
           -- boiled for 2 hours,            1/3 c  Dry red wine
           -- drained, and ground              1 ts Ground allspice or coriander
    1/2 lb Pork fatback, ground                     -OR- both
      1 ts Salt                                     Freshly ground black pepper
      1    Navel orange                        2    Garlic cloves; crushed
           -- grated rind only                      Sausage casing
      1 ts Crushed dried marjoram
	
	
  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.