Recipe courtesy of Jacques Pepin
Show: Emeril Live
Total:
73 hr 20 min
Active:
20 min
Yield:
2 sausages
Level:
Intermediate

Ingredients

Directions

Put the ground pork into a large bowl. Add the wine, garlic, pepper, curing salt, pistachios, and truffles, if using. Mix well with your hands. Divide the mixture in half. Form and press each half into a sausage about 8-inches long and 2-inches in diameter. Take care to press the mixture firmly enough to eliminate air bubbles, which would result in unsightly holes in the sausages. Wrap individually in plastic wrap, twisting the ends to enclose the sausages, and then roll each of them in aluminum foil, twisting the ends of the foil. Refrigerate for at least 3 days to cure. (Freeze 1 of the sausages, if desired, and thaw it slowly in the refrigerator before cooking.)

The very important part of poaching these sausages is to do it at a low temperature for a long time. This makes a big difference in the taste and juiciness of the meat. Bring a pot of water to between 150 and 160 degrees F. Lower the wrapped sausages into the pot, and place a heavy lid that is a little smaller than the top of the pot on top of the sausages to weigh them down in the pot and keep them immersed in the water. Cook in the same temperature range, checking the pot occasionally, for about 1 hour, or until the internal temperature of the sausages is close to the same temperature as the water, about 150 degrees F. To keep warm, let the sausages sit in the 150 to 160 degrees F water until serving time.

Note: Morton Tender Quick Curing Salt is a curing agent composed of 99 percent salt, 1/2 percent sodium nitrate, and 1/2 percent sodium nitrite. If you use regular salt the sausages will be fine to eat but will be gray in color rather than the appealing pink color achieved with the curing agent.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Orecchiette With Spicy Sausage

Recipe courtesy of Food Network Kitchen

Grand Marnier Chocolate Truffles With Pistachios

Recipe courtesy of Food Network Kitchen

Truffles

Recipe courtesy of Sherry Yard

Truffles

Recipe courtesy of Keegan Gerhard

Truffles

Recipe courtesy of Katrina Markoff

Pistachio Macarons

Recipe courtesy of Julia Baker

Pistachio Macaroons

Recipe courtesy of Food Network Kitchen

Pistachio Macaroons

Recipe courtesy of Roger Mooking

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.