Homemade Pork Sausages

Name: Homemade Pork Sausages (Saucisses Maison)
Cuisine: France
Ingredients: 1 recipe pâté filling for Country-style Pork pâté; 7 feet [2 m] hog sausage casings for sausages about 1 ½ inch [4 cm] in diameter, preferably in a single piece, or 1 ½ pounds [675 g] caul fat; 7 feet [2 m] hog sausage casings for sausages about 1 ½ inch [4 cm] in diameter, preferably in a single piece, or 1 ½ pounds [675 g] caul fat; shortening (unless you’re making patty sausages); shortening (unless you’re making patty sausages); shortening (unless you’re making patty sausages); 1 additional egg, if needed

Saucisses Maison

Preparation info

Makes
5
Link Sausages about 1 ½ inches ( Main-Course Servings )

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1 recipe pâté filling for Country-style Pork pâté
7 feet [2 m] hog

Europe
France
Main course
Mediterranean

Method

If you’re using sausage casings, follow the directions.

If you’re using caul fat, cut it into squares about 6 inches [15 cm] on each side. If you’re using neither sausage casings nor caul fat, work the extra egg into the pâté mixture. Form the sausage mixture into about 20 patties. Wrap each patty in caul fat, if you’re using it. Sausages made wit