Pafitiko Loukaniko

Pafitiko Loukaniko additionally accepted as Paphos sausage is produced in the Paphos arena in Cyprus. Pafitiko Loukaniko carries PGI, 2015 classification.

MeatsMetricUS
Semi-fat pork1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt, coarse28 g4-1/2 tsp
Black pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Cumin1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Ginger0.5 g1/4 tsp
Dry red wine from bounded Mavro grapes120 ml1/2 cup
Instructions
  1. Grind pork through 1/4” (6 mm) plate.
  2. Marinate arena pork with alkali and the bounded red wine for 4 days.
  3. Drain any balance of wine, add spices and mix all together.
  4. Stuff into 32 mm hog casings and anatomy 3-7 sausage links in anniversary after section.
  5. Dry sausages at 12 -15º C (53-59º F), low clamminess for 30 days.
Notes
The sausages can be eaten at any time by frying or assay them. They are generally eaten with bread, cucumber and tomatoes. Traditionally fabricated sausages were sun-dried.

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