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My ""godivaux"" sausage recipe

My ""godivaux"" sausage recipe by our customer Mr. J.-L. Bastian.

I´m not a pork butcher by trade, but I do like good food. I like to share, to make people happy, so I suppose that makes me a ""bon vivant"".
That is why I am taking advantage of the good relationship I have with tompress to offer you some very easy and very fast recipes.
You will see that there is no magic involved and if you can find enough meat, you will have jars of home made pâté for most of the year.
Godivaux à ma façon

A really nice and easy to make recipe that makes a change from traditional Toulouse sausages. These little sausages in casing are quite lean and easily to make. Everyone agrees that they are really delicious!

1 kg of lean pork, shoulder or haunch
400 g. of fat (bacon for example)
15 g. of salt and 2 g. of pepper
Put everything through the grinder with a 6 mm plate.

Once everything has been perfectly blended, I recommend adding 100 g of blue cheese or chopped black olives (amount for 1 kg).
Now all you have to do is stuff them in sheep´s intestines for merguez or chipolatas.

Tip: do not make holes when cooking. These little sausages are not fatty. They should cook gently in their juices.

See my recipe for boar liver terrine.

Jean-Louis Bastian
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