Truffled Tongue Sausage

This is an ambitious dish, and will amaze and delight your friends. The technique of putting a tongue into a sausage casing is just as simple really as applying a condom, though, of course, a lot less fun. Although truffles are expensive, tongue is beautifully cheap and makes this an inexpensive dish to do. People are afraid of cooking tongue themselves, but it is really very easy, and once you have done it, you will never look back. The quality of freshly cooked tongue is usually infinitely better than what you get from the butcher.


  • 1 fresh beef tongue
  • 4 oz fatback, sliced into 1½-in strips
  • ¼ cup spiced salt
  • 1 truffle, sliced into julienne strips
  • 3 ft fat end sausage casing
  • 1 onion, chopped
  • 1 carrot, diced
  • 2 pig’s feet
  • 4 cups veal stock


Parboil the tongue for 30 minutes in a saucepan of lightly salted water with a bay leaf and peppercorns, then drain and skin.

Toss the strips of fatback with 1 tablespoon of the spiced salt to coat them. Lard the tongue along its length by inserting the fat strips and strips of truffle alternately. Stuff the tongue into the sausage casing and tie the casing at both ends. Rub the casing with the rest of the spiced salt, and prick the casing all over thoroughly. Cover with plastic wrap and leave in a cool place for 2-3 days, turning it daily.

Rinse the tongue sausage. Put the onion and carrot into a long, narrow cooking vessel (a fish kettle will do) and lay the tongue sausage on top of the vegetables. Add the pig’s feet and pour in enough stock to cover the sausage. Cover the vessel with a sheet of buttered parchment paper and the lid, and simmer over a low heat for 5 hours.

Leave the sausage to cool a little in the liquid before transferring it to a serving dish. Strain the cooking liquid, degrease it, and reduce over a high heat until only about 2 cups are left. Slice the sausage, pour a little of the sauce over it, and serve the rest on the side.