Advertisement
8
Medium
15 min
By Anne Willan
Published 1987
A speciality of Lyon, this fresh garlic sausage is poached in water before being sliced to serve warm with potato vinaigrette or being baked in brioche dough as in the recipe. Pistachios are usually added for their colour, but I once substituted toasted hazelnuts and have done so ever since. If you cannot find sausage casings, the stuffing can also be shaped using greaseproof paper and muslin.