I’ve made English-style sausages, without skins, for some time. And now I’ve tried this French kind, with a coarser cut and more highly seasoned filling. They taste very good and make excellent outdoor eating.
Cut up the meat and mince it coarsely into a bowl. Add the salt, peppercorns, quatre-épices, wine, garlic and saltpetre. Mix together well, using your hands so that the seasonings penetrate the meat. If you wish, fry
Wash the sausage casing in warm water. Knot one end and, using a sausage-filling funnel (un entonnoir) and a baton, fill the casing – or use a sausage-filling machine. Do not pack the meat in too tightly. Tie the end and, every
In the Ardèche the sausages are fried in a pan over high heat with
© 1987 Geraldene Holt. All rights reserved.