Name: Garlic Sausage
Yield: Makes about 2 pounds
Ingredients: 1 teaspoon Spice Parisienne; ⅓ cup dry red or white wine, dry Madeira, or port; ¼ teaspoon ground white pepper; 10 ounces pork fat, cut into ½-inch cubes and chilled; 1¼ pounds lean, trimmed pork, cut into 1-inch cubes and chilled; ½ to 1½ teaspoons finely minced garlic, according to taste; 4 teaspoons coarse (kosher) salt; ½ teaspoon sugar

Preparation info

Makes about
2 pounds

Difficulty
Easy

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

One of the most straightforward and delicious sausages in the world is also one of the most difficult to find in this country. It is a mainstay of the French cuisine bourgeoise, but has close cousins in sausage shops throughout Europe. If you add garlic sparingly (as we prefer), the resulting sausage is, to our mind, one of the most versatile. Serve it plain with a French oil-dressed potato salad, or cook it with sauerkraut, or use it in a cassou