SAUCISSON EN CROUTE
The French term "en croute" refers to food that's been wrapped in pastry and baked in the oven. Here, a flavorful garlic sausage serves as the filling -- think of the end result as pigs in a blanket, only tastier and prettier, thanks to a tool called a lattice cutter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Roll out pastry to a 14-by-12-inch rectangle, 1/8 inch thick. Using a pizza wheel or sharp knife, cut into one 12-by-9-inch rectangle and one 12-by-4-inch rectangle. (Reserve remaining dough, if any, for another use.)
- Apply a lattice roller cutter lengthwise along the smaller rectangle, rolling firmly to cut all the way through the dough. Brush the larger rectangle with egg wash. Stretch the smaller rectangle over the larger rectangle, opening the cuts to create the lattice pattern. Using a pizza wheel, trim overhanging edges. Transfer to a baking sheet (if dough becomes too soft, freeze 15 minutes).
- Flip the layered dough pieces so the lattice is on the underside. Brush one short end of the dough with egg wash. Place sausage at the other short end of the dough and roll tightly. Pinch ends to seal. Transfer to a parchment-lined baking sheet, seam-side down, and brush lattice with egg wash once more. Using the tip of a knife, cut a few steam vents in lattice.
- Bake until pastry is puffed and deep golden brown, about 40 minutes. Serve warm.
SAUCISSONS A L'AIL (FRENCH GARLIC SAUSAGES)
Provided by Craig Claiborne
Time 1h
Yield 5 sausages
Number Of Ingredients 9
Steps:
- Cut the fatback into the thinnest possible slices. Cut the slices into the thinnest possible strips. Stack the strips uniformly and cut them into the finest possible dice, about 1/16th-of-an-inch cubes. There should be about three cups. Set aside.
- Put pork, beef, salt, pepper and garlic into a mixing bowl. Add the diced fatback. Blend the potato starch and ice water and add it to meat mixture.
- Cut the sausage casings into five lengths of about 18 inches each.
- Outfit a meat grinder (see an alternative technique for stuffing sausages) with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.
- Add the meat cubes with seasonings and liquid to the open feeder of the grinder, grinding constantly, allowing the casing to be filled to a length of 15 inches. Cut off the end of the casing and tie it on both ends. Repeat this action, cutting off each sausage with a 15-inch length and tying at the end. This will make about five sausages weighing about one and one-quarter pounds each.
- To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages. Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages could also be grilled until done or they may be smoked. If they are to be smoked, use a home smoker and follow the manufacturer's instructions.
Nutrition Facts : @context http, Calories 1260, UnsaturatedFat 57 grams, Carbohydrate 7 grams, Fat 94 grams, Fiber 0 grams, Protein 93 grams, SaturatedFat 33 grams, Sodium 1390 milligrams, Sugar 0 grams, TransFat 1 gram
More about "saucisson french recipes"
COOKING WITH FRENCH GARLIC SAUSAGE | D'ARTAGNAN
French garlic sausage is delicious when wrapped in flaky dough then baked. Try it wrapped with store-bought puffed pastry, baked then sliced. For even more flavor, add extra fillings like grainy mustard, sautéed onion, or chutney before …
From dartagnan.com
From dartagnan.com
See details
FRENCH SAUSAGES
In French both words “saucisson” and “saucisse” denote a sausage, however, each word is reserved for a sausage of a different physical size namely the diameter. The saucisson is …
From meatsandsausages.com
From meatsandsausages.com
See details
SAUCISSON SEC: HOW DO YOU EAT FRENCH SAUCISSON? - MON PANIER LATIN
Saucisson sec has a creamy, robust, and rich flavor that appeals to a wide range of palates. Saucisson sec is traditionally produced using a mild-flavored pig, although it can also be …
From monpanierlatin.co.uk
From monpanierlatin.co.uk
See details
FRENCH SAUCISSON RECIPE - THE WORLD RECIPE
Nov 2, 2022 Steps: Cut the fatback into the thinnest possible slices. Cut the slices into the thinnest possible strips. Stack the strips uniformly and cut them into the finest possible dice, …
From theworldrecipe.com
From theworldrecipe.com
See details
SAUCISSE/SAUCISSON - DAVID LEBOVITZ
Mar 5, 2006 Saucisson: A large variety of sausage preparations of minced or chopped meats and organ meats, which are seasoned, cooked, or dried (often called saucisson sec. …
From davidlebovitz.com
From davidlebovitz.com
See details
SAUCISSON SEC D’AUVERGNE - MEATS AND SAUSAGES
Saucisson sec d’Auvergne – diameter from 4 to 12 cm, drying time from ≥21 to ≥42 days. Form: straight and more or less even. Casing: bound with twine with the shape of the casing …
From meatsandsausages.com
From meatsandsausages.com
See details
FRENCH SAUCISSON RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Recipes By Calories; Dessert; Main Meal; Starters; Low-Fat; Seasons. Fall Summer Winter Spring Thanksgiving Christmas Search. Stevehacks - Make food with love. FRENCH …
From stevehacks.com
From stevehacks.com
See details
THE CASING BOUTIQUE | SAUCISSON L'AIL RECIPE
0.5g quatre épicés (optional). Mix ingredients well. Refrigerate overnight in a non-reactive sealed container. Next day, mix well until sticky. Fill sheep bungs. Prick each saucisson to remove …
From thecasingboutique.com
From thecasingboutique.com
See details
FRENCH SAUSAGE - ANDOUILETTE, BOUDIN, CERVELAS AND MORE
It will many times be used as an ingredient in recipes. Saucisson sec - This is a cured raw sausage. It is fairly dry and can be cut in thin slices. An uncut saucisson sec does not require …
From easy-french-food.com
From easy-french-food.com
See details
FRENCH SAUCISSON RECIPES
Steps: Preheat oven to 400 degrees. Roll out pastry to a 14-by-12-inch rectangle, 1/8 inch thick. Using a pizza wheel or sharp knife, cut into one 12-by-9-inch rectangle and one 12-by-4-inch …
From tfrecipes.com
From tfrecipes.com
See details
HOW TO MAKE SAUCISSON (FRENCH SALAMI) WITH THE FRENCH …
Apr 16, 2012 ,How to make Saucisson (French Salami) with The French Baker TV Chef Julien Picamil.
From youtube.com
From youtube.com
See details
SAUCISSON FRENCH RECIPES | RECIPEBRIDGE RECIPE SEARCH
Saucisson French Recipes containing ingredients baguette, bell peppers, eggplant, goat cheese, ground black pepper, ham, olive oil, parsley, salami, salt, thyme Javascript must be …
From recipebridge.com
From recipebridge.com
See details
SAUCISSON AUX NOIX (DRY SAUSAGE WITH WALNUTS) - MEATS AND …
Mix ground meats with salt and cure #2 until sticky. Add spices, culture, halved walnuts, chopped fat and mix again. Stuff firmly into 60 mm pork bungs forming sections 20-30 cm (8-12") long. …
From meatsandsausages.com
From meatsandsausages.com
See details
FRENCH SAUCISSON | THE PARISIAN DELI
Saucisson. Show 12 24 36 48. The French equivalent of salami, saucissons are cured pork sausages. A mixture of lean pork and pork fat, salt, sugar, spices, and sometimes alcohol are …
From parisiandeli.com
From parisiandeli.com
See details
CASSOLUET WITH SAUCISSON SEC - UNEARTHED
Add the Pancetta and chopped Sausisson Sec and cook for a couple of minutes. Bring to the boil, then reduce and simmer for 20 mins, or until the liquid has reduced. Mash to your desired …
From foodsunearthed.co.uk
From foodsunearthed.co.uk
See details
SAUCISSON BRIOCHé LYONNAIS RECIPE - GREAT BRITISH CHEFS
175g of unsalted butter, softened. 30g of sugar. 3. Knock back the dough by punching it down a few times, then transfer to a clean container and cover with cling film. Refrigerate overnight. 4. …
From greatbritishchefs.com
From greatbritishchefs.com
See details
WHY DO THE FRENCH LOVE SAUCISSON SO MUCH? - THE LOCAL FRANCE
Feb 23, 2018 Social snack. In the same way as saucisson strengthened the brotherhood between soldiers in the trenches, the tradition of sharing these salty spoils with loved ones and …
From thelocal.fr
From thelocal.fr
See details
SAUCISSON BRIOCHE RECIPE | TASTE OF FRANCE
Oct 15, 2019 2 Divide the brioche dough into six. 3 Roll out to a thickness of about 4cm. 4 Cover the dough with egg wash. 5 Cover a sausage with egg wash too, coat with flour and lay on the …
From tasteoffrancemag.com
From tasteoffrancemag.com
See details
SAUCISSES DE CAMPAGNE FROM FRENCH COUNTRY KITCHEN BY …
Cut up the meat and mince it coarsely into a bowl. Add the salt, peppercorns, quatre-épices, wine, garlic and saltpetre. Mix together well, using your hands so that the seasonings penetrate the …
From app.ckbk.com
From app.ckbk.com
See details
SAUCISSON RECIPES - BBC FOOD
The French equivalent of salami, saucissons are cured pork sausages. A mixture of lean pork and pork fat, salt, sugar, spices, and sometimes alcohol are combined to give the saucisson …
From bbc.co.uk
From bbc.co.uk
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love