Name: Saucisses de Campagne (Country-Style Sausages)
Yield: Makes 1½ kg (about 3 lb) sausages.
Cuisine: France
Ingredients: ½ kg(18 oz) belly pork; 2 tablespoons salt; ½ teaspoon crushed peppercorns; 1 clove of garlic, crushed; 4 tablespoons red wine; 2 m(7 ft) sausage casings; ½ teaspoon quatre-épices; a pinch of saltpetre; 1 kg(2¼ lb) lean shoulder of pork, boned

Preparation info

Makes
1½ kg

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

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.

Ingredients

1 kg(2¼ lb) lean shoulder of pork, boned
½ kg(18

Method

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 a teaspoon of the mixture to check on the seasoning and adjust if necessary.<