1 lb Lean pork shoulder, ground

    1/2 lb Fresh pork rind

           -- boiled for 2 hours,
           -- drained, and ground
    1/2 lb Pork fatback, ground

      1 ts Salt

      1    Navel orange

           -- grated rind only
      1 ts Crushed dried marjoram

           -OR- thyme
      1    Bay leaf; ground in a mortar

    1/3 c  Dry red wine

      1 ts Ground allspice or coriander

           -OR- both
           Freshly ground black pepper
      2    Garlic cloves; crushed

           Sausage casing
  Grind the pork, pork rind, and fatback through the fine blade of a meat
  chopper.  Combine in a large bowl with all the seasonings. Knead
  thoroughly.  Store in the refrigerator while you prepare the casing.
  Ususally salted, the casing (pork intestine) especially the interior, must
  be rinsed under cold running water several times. (To avoid losing casing
  down the drain while doing this, be sure the casing is inside a very large
  pan!)  Allow to drain on a linen towel.
  Use a pastry bag to force the stuffing into the casing. Pinch at 3-1/2 to 4
  inch intervals allowing space between to form the sausage links. Normally
  the casing will not break, but if it does, that section must be discarded
  and a knot tied in the new "end". To cook, poach in water for 1 hour, then
  drain, discarding the cooking water. Fry the sausages in a frying pan over
  moderate heat, or use as suggested in any recipe. Drain and serve hot.
  Note: To store, freeze uncooked in meal-sized batches. The sausages should
  be used within a day or two if not frozen.
  Source: The Food of Greece, by Vilma Liacouras Chantiles Avenel Books - New
  York  (ISBN: 0-517-27888-X
  Typed for you by Karen Mintzias