Saucisson à l’Ail aux Noisettes

Garlic sausage with hazelnuts

Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in

The Cooking of Burgundy and the Lyonnais

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

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.