Garlic Sausage

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978]

French bistros in New York have lately offered as an appetizer saucisson a l’ail, a hearty garlic sausage. The french stuff them into large beef casings, but you may use pork casings with no loss in flavor.

6 lbs pork roast, cubed
1 1/4 lbs fresh pork rind (ask the butcher to cut from bacon)
1 1/2 t black pepper
2 t chopped garlic
1 bay leaf
1/2 t sage
1/2 t marjoram
1/2 t thyme
1/2 cup dry white wine

Cooking Liquid:
2 cups dry white wine
5 quarts warm water
3 sprigs fresh parsley
1 bay leaf 3 ribs celery, quartered
2 carrots, scraped and quartered
24 peppercorns

Combine cubed pork roast with spices. Add wine. Cover and let stand overnight in the refrigerator. Cover pork rind with water and boil 2 hours in a covered pot, then drain. Put marinated pork roast through grinder using coarse blade. Chip the pork rind fine and blend with meat by hand. Stuff into six sausages, each about 8 inches long. Simmer 2 1/2 hours in the cooking liquid. Slice thin and serve cold with warm potato salad, cold fresh vegetables, and homemade mayonnaise. C’est magnifique!