Saucisse Minuit Recipes

Steps:

• Aioli: Put garlic in blender with the yolks, lemon juice and basil. Slowly add olive oil. Set aside.
• Preheat oven to 400 degrees.
• Pound out the chicken until thin. Place the breasts one on top of the other in an overlapping fashion. Mix the olives, artichokes, tarragon, salt and pepper together.
• Place 2 pieces of the ham on top of the chicken in an overlapping manner. Then add the artichoke mixture. Sprinkle the cheddar cheese on top. Layer with a slice of the Swiss cheese. Place 2 more ham slices on top. Place remaining slice of Swiss on top of ham. Roll the chicken log and tie with the string. Chill.
• Toss in seasoned flour and saute on all sides until golden brown. Place in oven and bake 25 minutes. Remove and chill.
• Cut off string and slice thin. Serve with Basil aioli.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• Chop up some onions and a clove of garlic, and brown them lightly in a generous amount of goose fat.
• 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.
• Add a pinch of thyme and one of rosemary, the slightest dusting of ginger and nutmeg, and a mere threat of cloves.
• Let simmer gently for 10 minutes, and add enough sifted bread crumbs to make a soft, runny mush.
• Cook gently for 5 minutes.
• 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.
• 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.
• Chill until extremely cold.
• Wash and scald the pigs' intestines thoroughly.
• Fill with the cold stuffing, tying at intervals to form sausages.
• Broil on a slow fire, having pricked the skins to prevent bursting.

Steps:

• Cut the fatback into the thinnest possible slices. Cut the slices into the thinnest possible strips. Stack the strips uniformly and cut them into the finest possible dice, about 1/16th-of-an-inch cubes. There should be about three cups. Set aside.
• Put pork, beef, salt, pepper and garlic into a mixing bowl. Add the diced fatback. Blend the potato starch and ice water and add it to meat mixture.
• Cut the sausage casings into five lengths of about 18 inches each.
• Outfit a meat grinder (see an alternative technique for stuffing sausages) with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.
• Add the meat cubes with seasonings and liquid to the open feeder of the grinder, grinding constantly, allowing the casing to be filled to a length of 15 inches. Cut off the end of the casing and tie it on both ends. Repeat this action, cutting off each sausage with a 15-inch length and tying at the end. This will make about five sausages weighing about one and one-quarter pounds each.
• To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages. Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages could also be grilled until done or they may be smoked. If they are to be smoked, use a home smoker and follow the manufacturer's instructions.