Recipe - French Garlic Sausage

1 One half pound Trimmed pork shoulder or
loin, cut into 1/2x1
Three fourths Inch strips
One half pound Trimmed pork fat, ut into
1/2x1 Three fourths inch strips
One fourth cup Peeled natural pistachios,
coarsely chopped
2 teaspoon Salt
2 teaspoon Whole black peppercorns,
coarsely grounded
1 One half teaspoon Minced fresh garlic
1 12 tsp minced fresh thyme or
One half tsp dried
One fourth teaspoon Ground ginger
1 teaspoon Freshly grated nutmeg
1/8 teaspoon Ground allspice
2 lg Eggs
1 lg Egg white
1/3 cup Cognac or white wine

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,
2448 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.