Saucisse Minuit

1. 1

   Chop up some onions and a clove of garlic, and brown them lightly in a generous amount of goose fat.

2. 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. 3

   Add a pinch of thyme and one of rosemary, the slightest dusting of ginger and nutmeg, and a mere threat of cloves.

4. 4

   Let simmer gently for 10 minutes, and add enough sifted bread crumbs to make a soft, runny mush.

5. 5

   Cook gently for 5 minutes.

6. 6

   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.

7. 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. 8

   Chill until extremely cold.

9. 9

   Wash and scald the pigs' intestines thoroughly.

10. 10

    Fill with the cold stuffing, tying at intervals to form sausages.

11. 11

    Broil on a slow fire, having pricked the skins to prevent bursting.

No additional tips available.