Saucisses

Last week I mentioned the wonderful Picayune Creole Cookbook when discussing Chaurice (see here). Another "lost" Creole sausage from the late 1800's and early 1900's is Saucisse, or more appropriately "Saucisse Creole". I generally do not reprint recipes, but since this was originally published in 1902 I assume that it is public domain.

This screenshot is from the 1922 edition. It is hard to explain the opulence of this sausage in its day. Spices such as allspice, nutmeg, mace, and clove were luxuries in the 1800's. Traditionally, this sausage was stuffed into sheep casings and fried in lard. I have made this as described and it is wonderful. Don't forget to brine the sausage. I am thinking about making a batch of this in the near future. Standby for updates...

David