French Garlic Sausage

Preparation info

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
6 lb<



  1. Cut the meat and fat into cubes small enough to fit into the grinder. Chill thoroughly.
  2. Simmer the pork rind in salted water at least 2 hours, or until very tender. Chill thoroughly.
  3. Grind the meat once with the large die and again with the medium die. If necessary, chill the meat between grindings.
  4. Repeat this grinding p