Good For What Ail's Ya

[madbaker]

This week's Resolution Recipe: Saucisson a l'ail (Garlic Sausage)

1 lb pork shoulder butt
3/4 tsp salt
3/4 tsp garlic (I used 3/4 oz fresh garlic, crushed)
1 1/4 tsp brandy
1/2 tsp sugar
1/4 tsp black pepper
1/4 tsp white pepper
1/8 tsp crumbled bay leaf
1/8 tsp basil
1/8 tsp cinnamon
1/16 tsp cloves
1/16 tsp mace
1/8 tsp oregano
1/8 tsp sage
1/8 tsp thyme
1/8 tsp fines herbes
1/4 tsp curing salt #2

Chop the meat. Mix in the salt, garlic, and brandy. Work in the rest with your hands, blending thoroughly. Let cure in the fridge for 24 hours. Stuff into casings and hang to dry for 8-12 weeks, until firm.

What worked: It's a nice dryish sausage with a good flavor mix. I'd happily eat it or serve it for lunch. I may use this as a basic unsmoked dry sausage template.

What didn't: I couldn't taste any garlic. Granted, I have a higher tolerance than many people; the wife and Jean the apprentice both could taste some garlic on the back. I will try doubling it, because this is a traditional Fronch dry sausage that is supposed to say "GARLIC".

Will I make it again? Sure, subject to the comments above. I'll probably use this as a base for other flavorings, such as orange peel/fennel seed.

What I'm reading: Ina Lipkowitz, Words to Eat By

Comments

[vittoriosa.livejournal.com]

YES, MORE GARLIC!:-)

the other kind of saucisson a l'ail is an emulsified sausage that looks a lot like mortadella but you can smell the garlic a mile away. it's a sandwich sausage, not a dry slicing sausage. in case you were looking for more project ideas :-)

[loup_noir]

Interest piqued! Have you tried making this and, if you liked the way it turned out, can you share the recipe?

[vittoriosa.livejournal.com]

i haven't tried making it yet, i just eat a ton of it whenever i'm in france. :-)

i did find this recipe, which looks promising: http://www.goodcooking.com/sausage/saussion.htm since this doesn't require hanging or smoking it's one of the few sausages i could actually make in my own kitchen, if i had access to a meat grinder.

[loup_noir]

The last times we were in France was before I was willing to try anything interesting. Yes, massive food weirdnesses, but I'm over most of those these days. Thanks for the link. This looks like something we'd both enjoy, so as soon as we get our snausage making scheduled, I'm game to give it a try.

Will report back, if and when we make some.

[madbaker.livejournal.com]

1 tsp garlic for 2 lbs meat? Needs more. 3x or 4x more.

[vittoriosa.livejournal.com]

oui, évidamment beaucoup more garlic :-) the seasonings can always be tweaked but it's a useful guide for the preparation/technique.

[madbaker.livejournal.com]

I may have a version of this at Beltane.

Fresh to dried in garlic...

[learnteach.livejournal.com]

You didn't even have the same amount of fresh. Garlic, like all the alliums, has a LOT of water. 5 OZ would have been closer to the original.