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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
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From the Nero Wolfe Cookbook. I am posting this for informational purposes only. I haven't made it and don't intend to. I thought perhaps other Nero Wolfe fans might like to see the sausage recipe that all the fuss was about. The times are a wild stab in the dark. I have no idea how long these would take to make. Ingredients:
onion |
garlic |
goose fat |
brandy |
red wine |
beef broth |
thyme |
rosemary |
ginger |
nutmeg |
clove |
breadcrumbs |
bacon, boiled and chopped |
roast pork, coarsely chopped |
roast goose, coarsely chopped |
roast pheasant, coarsely chopped |
salt |
fresh ground black pepper |
pistachio nut |
pork casing (pigs intestines) |
Directions:
1. Chop up some onions and a clove of garlic, and brown them lightly in a generous amount of goose fat.
2. Pour in enough brandy to cover the onions, and twice as much good red wine as brandy, and as much strong beef broth as wine.
3. Add a pinch of thyme and one of rosemary, the slightest dusting of ginger and nutmeg, and a mere threat of cloves.
4. Let simmer gently for 10 minutes, and add enough sifted bread crumbs to make a soft, runny mush.
5. Cook gently for 5 minutes.
6. Add chopped boiled bacon, coarsely chopped roast fresh pork, twice as much coarsely cut up roast goose as pork, and as much coarsely cut up roast pheasant as goose.
7. Season with salt and a generous quantity of freshly ground black pepper, add a few roasted pistachio nuts, and let simmer to the consistency of fresh sausage meat.
8. Chill until extremely cold.
9. Wash and scald the pigs' intestines thoroughly.
10. Fill with the cold stuffing, tying at intervals to form sausages.
11. Broil on a slow fire, having pricked the skins to prevent bursting.
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