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Title: Saucisson Cuire / Large Country Sausage
Categories: French Pork Sausage
Yield: 3 Servings
| 1 | kg | Pork, boneless, boneless neck end, cut coarsely by hand or g |
| 1 1/2 | tb | Salt |
| 3/4 | ts | Pepper, white, freshly ground. |
| : 100 ml Wine, dry white | ||
| : | 1 | sm Garlic clove, -optional |
| : | -chopped | |
| : | 1 | Sauage casing- about 1 m |
| : | -long. |
Mix all the ingredients together carefully and stuff the casing. Keep the sausages for at least 2 days in the refrigerator before using them.
Makes 3 or 4 large sausages. from A FRENCH CHEF COOKS AT HOME by JACQUES PPIN as in THE GOOD COOK- PORK by TIME-LIFE typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 27 Jan 98
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