|Boneless pork boston shoulder||3 1⁄2 Pound, diced|
|Pork fat back||1⁄2 Pound, chopped|
|Ground pepper||To Taste|
|Grated nutmeg||1 Tablespoon|
|Cognac||3⁄4 Cup (12 tbs)|
|Truffles||2 Medium, diced|
|Pistachios||1⁄2 Cup (8 tbs), peeled and chopped|
Mix the pork, fat back and trimmings with the salt, pepper and nutmeg.
Add 1/2 cup [125 ml.] of the Cognac, mix well, and let marinate, covered, in a cool place for 24 hours.
Marinate the diced truffles and the pork or beef intestine, separately, each in half of the remaining Cognac.
The next day mix the truffles into the pork, adding the pistachios if you wish.
Fill the casing with the stuffing mixture, being careful not to pierce it.
Press the sausage lightly to be sure that no air pockets are left.
Tie the two ends with string.
Place the sausage in a large pan, preferably a fish poacher, of cold water and bring gently to 160° to 170° F. [70° to 75° C], or just below the simmering point.
Poach for one and a half hours, then allow the sausage to cool in its cooking liquid.
Set the sausage, still in the pan, in a cool place.
The next day, return the pan to the heat and bring slowly to a temperature of 170° to 180° F. [75° to 80° C.].
Poach the sausage for a further one and a half hours.
The sausage may be served hot, accompanied by boiled potatoes and butter, or cooled in its cooking liquid and served cold.