Wayne Gisslen

French Garlic Sausage

Preparation info
  • Yield:

    7

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    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 procedure with the po

    Per 1 ounce (28.35 g): Calories, 70; Protein, 5 g; Fat, 5 g (69% cal.); Cholesterol, 20 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 150 mg.