Prep 20 mins
Cook 2 hrs
From the Nero Wolfe Cookbook. I am posting this for informational purposes only. I haven't made it and don't intend to. I thought perhaps other Nero Wolfe fans might like to see the sausage recipe that all the fuss was about. The times are a wild stab in the dark. I have no idea how long these would take to make.
- goose fat
- red wine
- beef broth
- bacon, boiled and chopped
- roast pork, coarsely chopped
- roast goose, coarsely chopped
- roast pheasant, coarsely chopped
- fresh ground black pepper
- pistachio nut
- pork casing (pigs intestines)
- Chop up some onions and a clove of garlic, and brown them lightly in a generous amount of goose fat.
- Pour in enough brandy to cover the onions, and twice as much good red wine as brandy, and as much strong beef broth as wine.
- Add a pinch of thyme and one of rosemary, the slightest dusting of ginger and nutmeg, and a mere threat of cloves.
- Let simmer gently for 10 minutes, and add enough sifted bread crumbs to make a soft, runny mush.
- Cook gently for 5 minutes.
- Add chopped boiled bacon, coarsely chopped roast fresh pork, twice as much coarsely cut up roast goose as pork, and as much coarsely cut up roast pheasant as goose.
- Season with salt and a generous quantity of freshly ground black pepper, add a few roasted pistachio nuts, and let simmer to the consistency of fresh sausage meat.
- Chill until extremely cold.
- Wash and scald the pigs' intestines thoroughly.
- Fill with the cold stuffing, tying at intervals to form sausages.
- Broil on a slow fire, having pricked the skins to prevent bursting.