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Pork Sausages with Orange and Coriander
Coarsely ground pork shoulder is marinated overnight with port, coriander, cinnamon, cumin, garlic and orange zest, stuffed into casings and pan-fried until browned.
- YieldMakes about 1 kg, serves 8
- Hands-on1 h 10 min
- Total1 d 2 h
- Difficulty
Ingredients
- 1 kgboneless pork shoulder, about 20 percent fat, cut into cubes
- 60 mlport wine
- 1 tspblack peppercorns, whole, lightly cracked
- ½ tspblack pepper, freshly ground
- 1½ tspground coriander
- ¼ tspground cinnamon
- ¼ tspcumin seeds
- 2 tspsalt
- 2 clovesgarlic, crushed
- 1orange, zested
- 2lengths natural sausage casing, about 1 m each, soaked
- 1 tbsppork fat or oil, for frying
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