Truffled Sausage with Pistachios in Court - Bouillon

Name: Truffled Sausage with Pistachios in Court - Bouillon
Yield: Serves 4
Cuisine: France
Ingredients: ¼ lb fresh pork fatback, diced; ½ lb pork tenderloin, cut into ¼-½ in cubes; 1 garlic clove, pounded to a paste with a pinch of sea salt; 1 garlic clove, pounded to a paste with a pinch of sea salt; about 2 yd large sausage casing; 1½ lb basic sausage meat; dash of vinegar; bay leaf, thyme and small sprig of lovage or small celery stalk; bay leaf, thyme and small sprig of lovage or small celery stalk; white wine; salt; parsley root or stems; parsley root or stems; bay leaf, thyme and small sprig of lovage or small celery stalk; bay leaf, thyme and small sprig of lovage or small celery stalk; salt and freshly ground pepper; salt and freshly ground pepper; 1 medium onion, thinly sliced; 1 or 2 carrots, thinly sliced; 1–2 oz, or more, black truffle, diced; about ¼ cup peeled and coarsely chopped pistachios; about ¼ cup Cognac; mixed dried herbs

Preparation info

Serves
4

Difficulty
Complex

Appears in

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

Ingredients

Europe
France
Main course
Mediterranean

Ingredients

Method