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.


  • 40 cm (16 inches) of large sausage casing (optional)
  • 4–5 cloves of garlic, chopped finely
  • 25 g (1 oz) unsalted butter
  • 750 g ( lb) lean pork
  • 250 g (8 oz) pork fat
  • teaspoons salt
  • white pepper
  • grated nutmeg
  • 2 tablespoons brandy or Madeira
  • 50 g (2 oz) hazelnuts, toasted


    Soak the casing in cold running water for 5–10 minutes and then attach it to the tap and run water through to rinse it. Cook the garlic in the butter for 1–2 minutes until it is soft but do not brown it.

    Work the lean pork and pork fat through the fine blade of a mincer. Put them in a bowl with the garlic, salt, pepper, nutmeg and brandy or Madeira and beat well to mix in the seasonings. Rub the hazelnuts in a rough towel while they are still very hot, to remove the skins. Chop them and stir them into the mixture. Fry a small piece of mixture and taste it: it should be highly seasoned, so add more seasoning if necessary.

    Attach one end of the casing to a sausage stuffer or wide-based funnel and knot the other end. Push the meat mixture through and into the casing, easing it down towards the tied end. Shape it into a compact sausage about 40 cm (16 inches) long; do not pack it too tightly or it will burst during cooking. Twist the centre to divide the sausage in two and knot the other end. Prick any air bubbles with a pin. Refrigerate the sausage overnight, or for up to 24 hours.

    To poach the sausage, first prick it several times. Put it in cold water to cover and heat to just below boiling point; if the water boils, the sausage will burst. Poach it for ¾-1 hour until a skewer becomes hot after being pushed into the centre. For serving, discard the casing and cut the sausage in fairly thin slices.

    To cook the sausage without a casing, butter two 20 cm (8-inch) square sheets of greaseproof paper. Divide the sausage mixture in half, spread it across the centre of each of the papers to form neat cylinders and then roll up the paper. Wrap the cylinders tightly in muslin, tying the ends. Poach the sausages in the same way as if they were cased.