SC - Sausages Le Menagier d'niccolo
Nicholas Sasso
NJSasso at msplaw.com
Tue Sep 5 14:40:05 PDT 2000
Here is the link to my sausage recipe for Menagier. IT went over so well, and could have served twice as much. This is for about 2# of sausage. I'd do at least 10# to make it worth your while. Play with the salt and fry a small wad to taste it. Proper salting is a key to this one, and enough fennel. I did not have facilities for 4 day cold smoke, so I did a short cold smoke then a hot smoke on the grill (300F) to finish cooking after boiling. Got sufficient smooke flavor, but the preservative quality was lacking . . . I had to refrigerate them well to store while raw. GREAT with the mustard sauce from Menagier! or even better with the red mustard from Platina.
http://www.mindspring.com/~franiccolo/sausages_le_menagier.html
fra niccolo difrancesco
More information about the Sca-cooks
mailing list