Saucission (French garlic sausage)

4 # PORK TENDERLOIN SMALL DICE
3 # 1 INCH CUBED PORK BUTT
1#, CUBED FAT BACK

Keep the pork tenderloin and the cubed pork butt and fatback separated in a hotel pan!!

SPICE MIX FOR THE CURE

48 GRAMS SALT
¾ tsp PINK SALT IF YOU HAVE IT
15 GRAMS BROWN SUGAR
7 GRAMS PATE SPICE

Mix this and then rub into the prospective meats keeping them separated as you rub it in and for the rest of the entire process till the end.

Let the meat marinate over night

The next day!

20 grams fine garlic puree germ removed!!
Add this garlic to the cubed pork butt and fat back
Pass the cubed pork butt and fat back through the medium grinding plate 2 times

Leave the tenderloin untouched till the very end!!

Separate the ground meat into 2 equal amounts (just eyeball it)

Take 1 pile of this ground meat and puree it in the robot coup with ½ ounce of cornstarch and ½ cup of water and a dash of ground nutmeg

Do the same thing to the other pile; puree it in the robot coup with ½ ounce of cornstarch and ½ cup of water and a dash of ground nutmeg

Place the pureed meat over the tenderloin pieces and mix, add 1 ½ cups of pistachios and 1/ ½ cups of port marinated dry cherries to the mix (they should still be a bit dry when they go in.

Measure out 12-20 ounce bundles of meat mix and we will wrap this first in caul fat and then twice in saran wrap pulling it tight to make a dense log

Place in WARM water or stock (it should be warm but not hot of the sausage will cook too fast. POACH THE SAUSAGE TO INTERNAL TEMP OF 160 DEGREES. DO NOT ALLOW THE LIQUID TO REACH A BOIL!!