This is a basic garlic sausage for poaching.
Sheep bungs or plastic casing substitute
1kg pork shoulder (minced)
2g salt (Kosher sea salt)
Curing salt No.1 (follow the recommended supplier instructions)
60ml white wine
0.5g garlic (chopped)
0.5g black pepper (cracked)
0.1g coriander (ground)
60ml water (cold)
11g pistachios (shelled, unsalted, skin removed and roughly chopped)
0.5g quatre épicés (optional).
Mix ingredients well. Refrigerate overnight in a non-reactive sealed container.
Next day, mix well until sticky. Fill sheep bungs. Prick each saucisson to remove any air bubbles.
If not using the Saucisson for a few days, the completed Saucisson can be frozen (vacuum sealed is best). It will keep for months.
Variations on the Saucisson include adding unsalted pistachios or black truffles. This recipe uses pistachios but they can be omitted if unavailable, alternatively truffles can be added or substituted for the pistachios.
To Cook
Poach gently in a court bouillon until the sausage is cooked through. This will take at least 1.5 hours.
If using a digital thermometer, aim for an internal temperature of about 75 degrees Celsius. Remove from the poaching liquid and allow to cool slightly.
Slice thickly and serve with lentils (lentil de puy go well with this), a green salad and Pinot Noir are crucial.