Loukanika (Cypriot sausages)

Instructions

1. Finely chop the back fat and pork shoulder, or ask your butcher to do it.
2. In a large bowl, mix the meat with the coriander, cumin, paprika, pepper, salt, crushed garlic, orange zest and red wine.
3. Knead well for 5 minutes until you have a smooth, sticky mixture.
4. Soak the casing in lukewarm water, then fill it with the mixture using a funnel.
5. Twist the sausages at regular intervals to make portions about 10 cm long.
6. Cook in a pan over medium heat for 12 to 15 minutes, turning them, until golden and cooked through. For long keeping, dry them for 3 days in the open air.