Saucisse Minuit

DIRECTIONS

• 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.