Simple Garlic Sausages

Name: Simple Garlic Sausages (Saucissons à l’Ail)
Yield: Makes 10 Link Sausages About 1 ½ inches [4 cm] Thick and 4 to 5 Inches [10 to 12.5 cm] Long, or 20 Patty Sausages (5 Main-Course Servings if you’re Serving the Sausages without other Meats; 10 Servings if you’re Serving them as Part of a Choucroute Garnie)
Cuisine: France
Ingredients: 1 pound [450 g] pork shoulder or pork butt (or 1 ½ pounds [675 g] pork shoulder chops with the bones and sinew cut away so you end up with 1 pound [450 g] of meat), cut into ½-inch [1.5-cm] cubes; 1 pound [450 g] pork shoulder or pork butt (or 1 ½ pounds [675 g] pork shoulder chops with the bones and sinew cut away so you end up with 1 pound [450 g] of meat), cut into ½-inch [1.5-cm] cubes; 1 pound [450 g] pork shoulder or pork butt (or 1 ½ pounds [675 g] pork shoulder chops with the bones and sinew cut away so you end up with 1 pound [450 g] of meat), cut into ½-inch [1.5-cm] cubes; ¾ pound [340 g] fatback (weight without rind), rind removed, cut into ½-inch [1.5-cm] cubes; ½ pound [225 g] chicken livers, cut in half; 2 large eggs, beaten; 4 slices dense-crumb white bread such as Pepperidge Farm, crusts removed; 4 slices dense-crumb white bread such as Pepperidge Farm, crusts removed; 4 slices dense-crumb white bread such as Pepperidge Farm, crusts removed; 1 cup [250 ml] milk; 4 cloves garlic, chopped fine, crushed to a paste with the side of a chef’s knife; 1 tablespoon fresh thyme leaves, chopped fine, or 2 teaspoons dried thyme, chopped fine; 1 tablespoon fresh thyme leaves, chopped fine, or 2 teaspoons dried thyme, chopped fine; 2 teaspoons fine salt; 2 teaspoons freshly ground black pepper; ½ teaspoon ground cloves; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 1 tablespoon oil (for sautéing mixture for testing); 1 length of hog casing (7 feet [2 m]) or the equivalent in smaller pieces, or 1 ½ pounds [675 g] caul fat; shortening

Saucissons à l’Ail

Preparation info

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

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

The best sausages are made by chopping the ingredients by hand or by pulsing them in a food processor in the same way as the pâté mixtures. These handmade mixtures, however, take longer to make than mixtures made by simply grinding meats and fat together in a meat grinder. Some meat grinders have a sausage attachment that allows you to grind and stuff at the same time, but I try to avoid these since I like to cook a sample of the ground sausage mixture bef

Ingredients

Europe
France
Main course
Mediterranean

Ingredients

Method