Homemade Greek sausage with orange and fennel (Loukaniko)

1. Soak the pork casings in lukewarm water for 30 minutes, then rinse them through on the inside as well.

2. Finely grate the orange zest, roughly crush the fennel seeds in a mortar and crush the garlic.

3. Knead the minced pork thoroughly with the orange zest, fennel, garlic, oregano, red wine, salt and pepper until sticky and even; refrigerate for 1 hour.

4. Fill the casings with the mixture using a sausage stuffer or funnel (not too tightly) and twist every 15 cm or so; prick any air bubbles with a needle.

5. Fry the sausages in a little olive oil over medium heat, turning, for 12-15 minutes until golden and cooked through (they can also be grilled).

6. Slice and serve as meze with lemon and fresh bread.

Tip: In Greek villages it's made in winter at pig-slaughtering time; the orange zest and fennel give it its distinctive aroma. Without a sausage stuffer, you can shape the mixture into small logs and fry them without casings.