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Saucisson aux Truffes et aux Pistaches
Sausage with Truffles and Pistachio Nuts
Preparation info
- Makes a
1 kg
sausage - Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Although sausages like this one are nowadays found in all parts of France, the Lyonnais claim to have invented the recipe.
Ingredients
| large sausage casing( |
Method
Soak the casing in cold running water; then attach it to the tap and run water through to rinse it. Chop the truffles, reserving their liquid.
Work the lean and fat pork through the fine plate of a mincer/grinder. Put in a bowl with the salt, pepper, nutmeg and cognac and beat well to mix in the seasonings. Beat in the pistachios and then the truffles, with their liquid. Sauté a small p