Lemon and Orange Marinated Pork with Fennel

INGREDIENTS:

Main

4 spicy sausages (or any kind you like)

1 pound (½ kg) pork (with or without bones — whatever you prefer)

Wooden sticks

Marinade

Juice and zest of 2 oranges

1 sliced lemon

½ tablespoons paprika

1 teaspoon smoked chili powder

3 cloves of garlic

¼ cup (¾ dl) rapeseed oil

3-4 tablespoons red wine vinegar

PREPARATION:

• Cut the meat and the sausage into cubes.

• Mix the marinade ingredients and let stand for at least two hours.

• Rub the meat with the marinade. Let it rest for at least 20 minutes.

• Mix in the meat and the sausage, season with salt and pepper — and put it on the grill.

• Excess marinade can be used for the Fennel with Dill and Coriander recipe.

Wine and Drinks

Pork meat is lighter than lamb meat — and requires some slightly lighter wines. Here are some suggestions. Beer, as in most cases, provides a good alternative for the economist.

Economy: Beer.

Mid-range: Californian red wines made of Syrah, for instance.

Gourmet: Italian Barbaresco.