Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

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 Pounds of Filet of Beef
  • A Large Onion
  • A Teaspoonful Each of Cayenne and Black Pepper
  • 3 Teaspoonfuls of Salt
  • A Bay Leaf, Chopped Fine
  • ¼ Teaspoonful Each of Ground Allspice and Cloves
  • ½ of a Nutmeg
  • ½ Teaspoonful Each of Parsley, Thyme and Bay Leaf
  • A Clove of Garlic


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, and they are ready to be cooked. Saucissons are always fried in boiling lard and served whole, placing several on each plate.