Saucisse Minuit - cooking recipe

Ingredients

onion
garlic
goose fat
brandy
red wine
beef broth
thyme
rosemary
ginger
nutmeg
clove
breadcrumbs
bacon, boiled and chopped
roast pork, coarsely chopped
roast goose, coarsely chopped
roast pheasant, coarsely chopped
salt
fresh ground black pepper
pistachio nut
pork casing (pigs intestines)

Preparation

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.