Garlic Sausage
The Saucisson à l'Ail is a robust French cooked sausage with a pronounced garlic character, popular throughout France. The sausage is made from coarsely ground pork and cooked in water, developing its full aroma. It tastes just as good sliced cold on bread as it does warm in lentil stews or cassoulet.
Ingredients(for 1 kg)
Instructions
Grinding and Seasoning
20 minutesGrind the well-chilled pork through the 6mm plate of the meat grinder. Mix in all spices, the grated garlic, and the ice water evenly and knead vigorously for 5 minutes until a homogeneous, slightly sticky mass forms.
Stuffing and Maturation
12-24 hoursFill the sausage mixture into large pork intestines (caliber 50-60 mm) and tie off into sausages approximately 25 cm long. Pierce evenly with a sausage needle and allow to mature on a rack in the refrigerator at 2-4°C for 12-24 hours.
Poaching
45-60 minutesPlace the sausages in a large pot of 78-80°C warm water (not simmering) and poach until a core temperature of 72-75°C is reached, approximately 45-60 minutes depending on thickness. Keep the water temperature constant throughout.
Cooling and Storage
2-3 hoursImmediately refresh the finished cooked sausages in ice-cold water and allow to cool completely for 2-3 hours. Store cool and dry. The sausage keeps in the refrigerator for up to 5 days and can be served warm or cold.
Pro Tip
For a more intense garlic flavor, finely grate the garlic instead of pressing it, as this releases more aromatic compounds. Piercing the sausage with a needle before poaching prevents the casing from bursting.
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