Saucisse Minuit

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• onion
• garlic
• goose fat
• brandy
• red wine
• beef broth
• thyme
• rosemary
• ginger
• nutmeg
• clove
• breadcrumbs
• bacon, boiled and chopped
• roast lamb, coarsely chopped
• roast goose, coarsely chopped
• roast pheasant, coarsely chopped
• salt
• fresh ground black pepper
• pistachio nut
• lamb casing (pigs intestines)

Recipe

• 1 chop up some onions and a clove of garlic, and brown them lightly in a generous amount of goose fat.
• 2 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.
• 3 add a pinch of thyme and one of rosemary, the slightest dusting of ginger and nutmeg, and a mere threat of cloves.
• 4 let simmer gently for 10 minutes, and add enough sifted bread crumbs to make a soft, runny mush.
• 5 cook gently for 5 minutes.
• 6 add chopped boiled bacon, coarsely chopped roast fresh lamb, twice as much coarsely cut up roast goose as lamb, and as much coarsely cut up roast pheasant as goose.
• 7 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.
• 8 chill until extremely cold.
• 9 wash and scald the pigs' intestines thoroughly.
• 10 fill with the cold stuffing, tying at intervals to form sausages.
• 11 broil on a slow fire, having pricked the skins to prevent bursting.