He held a lighter to the dish, producing a tiny, nearly invisible flame. Adding more ouzo didn’t help it burn better. Tasting it, Huston said, “It’s got a lot of ouzo in it. It’s good, but we’ve got to figure out the ouzo problem. I don’t think we could do this at the table. People wouldn’t be as excited as I am.”
Combine all ingredients and place in freezer until almost frozen. Mix with paddle attachment in mixer until sausage becomes tacky, about three minutes.If stuffing sausage, soak pork casings in orange juice for 30 minutes. Stuff sausage and tie off into six-inch lengths. Otherwise the sausage can be formed into patties. Grill sausage.
