www.sausagemaking.org

A strange one, I know !! I have been asked if I can supply champagne sausages, so if anyone has a recipe for this, it would be much appreciated. I do want to try to keep the costs down, so I guess sparkling wine would do? Any clues?
Thanks
Annabel

http://www.breakfastandbrunch.com/recipes2.php?rcpid=48

but at 200g black truffle you might want to modify the recipe a bit, maybe some truffle infused oil?

Dave

Thanks for that Dave - great recipe, but too expensive I would think. Love the idea of truffles though!!!!
Annabel

Here are a couple that I've run across that involve champagne.
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Paul Winfield's Champagne Sausage Patties


3/4 Pound trimmed beef
1 1/4 Pounds fatty pork
2 Cloves garlic
1/2 onion
1/2 Teaspoon dried marjoram
3/4 Teaspoon paprika
1/4 Teaspoon ground cloves
2 Teaspoons salt
1/2 Teaspoon pepper
1 Tablespoon ground sage -- or
5 fresh sage leaves -- chopped
1/4 Cup pecans -- chopped
1/2 Cup champagne

Grind all ingredients except champagne together, mixing thoroughly. Mix in champagne and stuff or form into patties

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Saucisses Au Champagne (from Jerry Predika)
5 lbs fine ground pork butt
2 Tbsp salt
2.5 tsp quatre-epices
6 fresh eggs
3 cups finely chopped fresh mushrooms
1 bottle champagne

Combine all ingredients and stuff into large sheep casings. Tie every 6 inches. Poach the sausage in simmering water for 15 - 20 minutes, then fry in butter or grill.

For the quatre-epices:
7 parts white pepper
1 part ground nutmeg
1 part cloves
1 part cinnamon
1 part ginger

Bellasbanger

I have made champagne sausages including the truffle for some friends who wanted something really "special" they were nice but to be honest I could not tell it was champagne as opposed to just white wine.

I make two sausages reguarly with white wine chicken, tarragon and lemon, and a version of an Italian style sausage. I can tell the difference, when I use a wine like sauvignon blanc as opposed to say a pinot grigio. but the champagne ones just tasted like the pinot grigio. So if you are going for sparkling I don't suggest you use a cristal.

Cheers

"I make two sausages reguarly with white wine chicken, tarragon and lemon, and a version of an Italian style sausage."

I love the sound of these. Any chance of the recipe? Many thanks, William.