Saucisse Minuit

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READY IN: 2hrs 20mins
SERVES: 1

INGREDIENTS

Nutrition
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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.
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