Garlic Sausage

Preparation info
  • Makes about

    2 pounds

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

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