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
SAUCISSON CHAUD A LA LYONNAISE
Provided by Alessandra Stanley
Categories dinner, weekday, main course
Time 1h
Yield Four servings
Number Of Ingredients 12
Steps:
- In a saucepan, place the sausages, potatoes, bouquet garni, salt and peppercorns. Cover with cold water, bring to a boil and let simmer 30 minutes.
- Remove the potatoes and the sausages from the pan. Peel and slice the potatoes and place in a salad bowl. Add the shallots, vinegar, olive oil, tarragon, chives and salt and pepper to taste. Toss well.
- Arrange the potato salad on a serving platter. Slice the sausages and place on top. Sprinkle with fines herbes.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 32 grams, Carbohydrate 43 grams, Fat 51 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 14 grams, Sodium 1278 milligrams, Sugar 8 grams, TransFat 0 grams
SAUCISSON SOUL
Recipe from The Essential New York Times Cookbook. These little bites are salty and flavorful. I ended up serving them with a Bayou Bourbon Sauce made by Tastefully Simple, to give it a sweet tang to counteract the savory. They were yummy little bites!
Provided by Barenakedchef
Categories Meat
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 1. Cut the Kielbassi into 1 inch slices.
- 2. Put in a heavy skillet, large enough to hold all the pieces in 1 layer and add wine to cover.
- 3. Boil rapidly until wine has almost evaporated and looks almost syrupy, a scant teaspoon of sugar makes a nice glaze. Add mustard to taste.
- 4. Toss with parsley and serve hot or at room temperature with toothpicks.
Nutrition Facts : Calories 205.2, Fat 15.6, SaturatedFat 5.2, Cholesterol 37.4, Sodium 555.6, Carbohydrate 3.3, Fiber 0.1, Sugar 1.8, Protein 7.1
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