For July’s 5 Star Makeover we have to pick a classic Greek meze and make it our own.
Everyone that knows me, knows my love of Greek food and my years involved in promoting and hosting at a Greek restaurant in Midtown-Manhattan. I said so long, but the love of this cuisine stayed with me.
I decided to make one of my favorites: Greek sausage with orange peel sans casing. Also, I wanted to serve it with a bit of sweetness and decided on a compote of pears and fennel.
3 pears cut into cubes
1 medium size fennel, sliced
2 cinnamon sticks
2 star anise
3 tablespoons ouzo
cook covered over medium heat until fruit is tender.
Sausage: adapted from Food.com
2 lbs ground pork and 1/2 lb of pork fat (my butcher took care of this)
rind of 1 orange (pith removed) cut in small pieces and grated skin of half an orange
4 garlic cloves crushed
3 tablespoons minced parsley
2 tablespoons Greek oregano
2-3 teaspoons salt
2 teaspoons anise seeds
2 teaspoons ground coriander
1 1/2 teaspoons ground allspice
2 teaspoon pepper
3-4 tablespoons ouzo
Combine all ingredients. Shape with plastic wrap and refrigerate for a few hours or overnight.
Remove from wrapping and grill.
καλή όρεξη kali orexi