Greek Farmhouse Style Pork Sausages

Ingredients:

1 kg. skinless boneless pork shoulder
60 ml. port or sweet wine
5 ml. black peppercorns, coarsely crushed
3 ml. freshly ground black pepper
12 ml. ground coriander seed
3 ml. ground cinnamon
3 ml. whole cumin seeds
10 ml. salt
2 cloves of garlic, peeled and crushed
grated rind of one orange
sausage casings

Procedure:

Mince pork in food processor. Mix with all other ingredients except casings and leave covered, in fridge over night. Fill sausage casings using a funnel with a long nozzle. Put sausage casing on the end of funnel nozzle and ease it off as it fills. Push meat through with handle of a wooden spoon. Knot end of skin as meat begins to come through nozzle. When casing is filled, twist into sausages about 15 cm. long and knot end. Sausages can be stored loosely covered in fridge until required. Can be fried in olive oil or grilled and served cut into chunks.