Recipes

French Cervelat Sausage
  • Ingredients
  • 1/4 pound bacon
  • 1-3/4 pounds ground pork
  • 3 cloves garlic, minced
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced green onions
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 2 teaspoons salt
  • 1/4 cup dry white wine
Directions
  1. Cut the bacon crosswise into one-inch strips
  2. Finely grind in a food processor
  3. Add the bacon, pork and remaining ingredients to the mixing bin and process until thoroughly blended
  4. Using the #26 horn extrude the mixture into the casings and twist off into four to six-inch links
  5. Poke several holes down the length of each sausage
  6. Refrigerate, uncovered, on a rack for 12 to 24 hours
  7. Refrigerate up to two days longer or freeze for later use.


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