1 pound very lean pork (chops, shoulder, or filet), trimmed to remove all fat and sinews
3 tablespoons crushed ice
2 tablespoons dry red wine
2 cloves garlic, peeled, crushed, and chopped (1 1/2 teaspoons)
1 1/2 teaspoons salt
1/2 teaspoon freshly crushed black peppercorns
3 tablespoons walnut pieces
1/8 teaspoon potassium nitrate (saltpeter or pink salt) (optional)


1. Cut about two-thirds of the meat (10 ounces) into 1/4-inch pieces, and place them in a bowl. Cut the rest of the meat (6 ounces) into 1-inch pieces, and place them in the bowl of a food processor with the ice. Process for 20 to 30 seconds, until the mixture is emulsified. Add this mixture to the pork pieces in the bowl along with the remainder of the ingredients. Mix well.
2. Using plastic wrap, shape the mixture into a sausage about 8 inches long and 1 1/2 inches thick. Enclose it tightly in the plastic wrap, and then roll it and seal it as tightly as possible with aluminum foil. Refrigerate for 3 days to cure before cooking.
3. When you are ready to cook the sausage, place it, still wrapped, in a saucepan. Cover with cold tap water. Bring the water to a boil (this will take about 15 minutes), cover, reduce the heat to low, and cook the sausage at a simmer (about 190 degrees F) for 10 minutes. Remove the plan from the heat, and let the sausage rest in the hot water for at least 10 minutes and as long as 1 hour. Unwrap, cut into 3/4-inch-thick slices and serve warm, with Lentil and Potato Salad (see link).

While commercial sausages contain a minimum of 30 percent fat, these are made with very lean pork and a little crushed ice to replace some of the moisture lost with the elimination of most of the fat. Jacques Pepin suggests serving the sausages with Lentil and Potato Salad (see link).

Walnut Sausage
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