Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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Saucissons are Sausage made from the lean, fine flesh of the pork and the filet of beef. Take


  • 2 Pounds of Fresh Pork, Very Lean
  • A Pound of Fat
  • 2


Mince and hash the meat very fine, mixing the Beef and Pork and fat. Then season highly with the Cayenne, salt and pepper, mixing thoroughly. Season next with the minced onion and garlic; mix well, and then with the minced herbs and spices, mixing all thoroughly. Fill the casings, which are never very large for Saucissons. Tie them in Sausages of about a finger in length, or three inches