Saucissons

Name: Saucissons
Cuisine: United States
Ingredients: ½ Teaspoonful Each of Parsley, Thyme and Bay Leaf; A Clove of Garlic; 2 Pounds of Filet of Beef; 2 Pounds of Fresh Pork, Very Lean; A Pound of Fat; ¼ Teaspoonful Each of Ground Allspice and Cloves; A Bay Leaf, Chopped Fine; ½ of a Nutmeg; 3 Teaspoonfuls of Salt; A Teaspoonful Each of Cayenne and Black Pepper; A Large Onion

Preparation info

Difficulty
Medium

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

Ingredients

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

Americas
United States
New Orleans
Breakfast
Spicy
Gluten-free

Method

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