Saucisson

Amount            Ingredient
5 pounds         Pork tenderloin -- large brunoise
2 pounds         pork butt or loin

* Keep meat separated*

Cure with:
1 2/3 ounces   salt (replace 3/4 tsp white w/ pink salt)
1/2 oz               brown sugar
1/4 ounce        pate spice

Other:
3/8 tsp             cornstarch
2/3 oz              garlic
1 c                   water
1 pinch            nutmeg

Method

  1. Cover separated meat with curing spice overnight.
Next day:
  1. Pass the 2 lbs. (Pork Butt or Loin) meat through a small plate (3/16).
  2. add: 20 grams granulated garlic
  3. 1 gram Cornstarch
  4. 1 cup water
  5. 1 pinch of nutmeg
  6. place all in Robo and puree
  7. Mix puree with brunoise meat
  8. Pipe into large casing - firm sausage
  9. Poach in 180 degree water or Hot smoke 1/2 hour and finish in water.
Serving Ideas : Pistachios are also traditional part of mix.

NOTES : Must be cured overnight.

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