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Madeleine &
Clancy Philippe
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Copyright © Clancy J Philippe |
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Saucisses de Jean
Garlic Sausages
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Jean Paruit of MSA Travel |
Ingredients :
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250 grams lean pork cubed
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250 grams lean veal cubed
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200 grams pork fat cubed
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crumbs from 3 slices of stale white bread with crust
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1 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/2 teaspoon Cayenne pepper
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1/4 teaspoon grated nutmeg
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1/8 teaspoon mace
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1 teaspoon finely chopped fresh thyme
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1 teaspoon finely chopped fresh coriander
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![](jean.jpg)
Jean Paruit in action
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1 teaspoon freshly crushed garlic
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1 teaspoon finely grated lemon peel
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1 large egg
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Prepared pork or sheep casings
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Method:
- Mix the pork, veal and pork fat cubes together. Grind the pork, veal and pork fat using a 0.9 cm plate.
- Add the salt, pepper, mace, cayenne pepper, nutmeg and garlic to the meat and mix well.
- Grind again using a 0.3 cm plate.
- Mix and knead into the pork and veal, the bread crumbs, finely grated lemon peel, finely chopped thyme, finely chopped coriander and egg.
- Firmly stuff the mixture into the prepared casings. Prick any air pockets with a pin. Allow to sit in the fridge for at least 3 hours before cooking.
- Poach, braise (bbq) or fry the sausages before serving. The raw sausages can be refrigerated for 3 days. Sausages can also be frozen for up to three months.
We gratefully acknowledge this contribution from Jean Paruit of MSA Travel. |
{Index of Recipes from Australia} |
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