| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Trimmed pork shoulder or loin, cut into 1/2×1 |
| 3/4 |
|
Inch strips |
| 1/2 |
lb |
Trimmed pork fat, ut into 1/2×1 3/4 inch strips |
| 1/4 |
c |
Peeled natural pistachios, coarsely chopped |
| 2 |
ts |
Salt |
| 2 |
ts |
Whole black peppercorns, coarsely grounded |
| 1 1/2 |
ts |
Minced fresh garlic |
| 1 |
|
12 tsp minced fresh thyme or 1/2 tsp dried |
| 1/4 |
ts |
Ground ginger |
| 1 |
ts |
Freshly grated nutmeg |
| 1/8 |
ts |
Ground allspice |
| 2 |
lg |
Eggs |
| 1 |
lg |
Egg white |
| 1/3 |
c |
Cognac or white wine |
INSTRUCTIONS
From: Bon Appeti March 1981
Rinse sausage casings and soak in tepid water for 1 hour. Freeze pork and
fat 30 minutes, then grind fat through fine blade of grinder and pork
through coarse blade.(see note) Mix in pistachios, salt, peppercorns,
garlic, thyme, ginger, nutmeg and allspice. Combine eggs, egg white and
Cognac. Stir into sausage 1 tablespoon at a time Cover and refrigerate for
1 hour. Stuff sausages mixture into casings. Tie or twist into 12 links.
Hang in a cool spot until dry or refrigerate on rack, turning occasionally,
24-48 hours. TO COOK: Bring water to simmer in Dutch oven or large
saucepan. add sausages, cover and poach gently until sausages are cooked
through, about 445 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bon Appeti March
1981 on Mar 10, 1997.
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