Saucisse Minuit Recipes

Steps:

• Chop up some onions and a clove of garlic, and brown them lightly in a generous amount of goose fat.
• Pour in enough brandy to cover the onions, and twice as much good red wine as brandy, and as much strong beef broth as wine.
• Add a pinch of thyme and one of rosemary, the slightest dusting of ginger and nutmeg, and a mere threat of cloves.
• Let simmer gently for 10 minutes, and add enough sifted bread crumbs to make a soft, runny mush.
• Cook gently for 5 minutes.
• Add chopped boiled bacon, coarsely chopped roast fresh pork, twice as much coarsely cut up roast goose as pork, and as much coarsely cut up roast pheasant as goose.
• Season with salt and a generous quantity of freshly ground black pepper, add a few roasted pistachio nuts, and let simmer to the consistency of fresh sausage meat.
• Chill until extremely cold.
• Wash and scald the pigs' intestines thoroughly.
• Fill with the cold stuffing, tying at intervals to form sausages.
• Broil on a slow fire, having pricked the skins to prevent bursting.

Steps:

• Process chutney in a food processor until smooth. Add ketchup and remaining ingredients, and process until blended. Cover and chill 2 hours or up to 1 week.
• To serve warm, mircowave 2 cups of sauce at High 2 minutes, stirring after 1 minute.

Steps:

• Melt butter in the top of a double boiler.
• Add cheese.
• As it begins to melt, add ale slowly, stirring constantly.
• Add beaten egg along with salt, mustard and tabasco.
• Stir until all cheese is melted and mixture is smooth.
• Lower heat, and keep warm.
• Poach remaining eggs.
• Lightly fry bacon.
• Toast muffins and spread with a thin coating of Dijon mustard.
• Place muffins on a serving plate.
• Top with some of the cheese mixture.
• Place a slice of bacon and a poached egg on each muffin half, and top with remaining cheese.