Loukaniko

Method

Soak the hog casings in lukewarm water for 30 minutes to soften them. In a large bowl, combine the minced pork, pork fat, garlic, red wine, coriander, cumin, paprika, pepper, and salt, mixing gently with your hands until just combined; avoid overworking the mixture. Using a sausage stuffer, carefully fill the casings, twisting at 10 cm intervals to create individual sausages, then prick each lightly with a pin to prevent bursting. Heat the olive oil in a large frying pan over medium-high heat and fry the loukaniko for 12-15 minutes, turning occasionally, until golden-brown and cooked through. Serve hot with fresh lemon wedges and crusty bread.