Simple Garlic Sausages

Saucissons à l’Ail

Preparation info

  • Makes


    Link Sausages About 1 ½ inches ( Main-Course Servings )
    • Difficulty


Appears in

Glorious French Food

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