Truffled Sausage with Pistachios in Court - Bouillon


Preparation info

  • Serves


    • Difficulty


Appears in

Ten Vineyard Lunches

Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

Large intestine casings will make sausages approximately 2 inches in diameter. To serve four as a first course, a sausage of about 8 inches in length is right. It is impractical to make only one or two sausages and useful to make them of different lengths. Once made, they improve greatly if ripened for a few days or a week refrigerated with air circulating on all sides: place a wire rack or cake rack, covered with a tea towel, on a tray, arrange the sausages, not touching, on top, cover loo