This savory French sausage recipe is great as it is, but when you pair it up with a sweet orange pepper cream sauce, well just write me a note as to how many people fall in love with you after one bite. This dish is dedicated to my mother who would have been 90 this week, and was a great inspiration to me with her teachings in the kitchen at home and in the family restaurants. Sausage was one of her favorites (as pork is very popular in French cuisine) and she dearly loved sweet pepper, so I put them together in a way that is unforgettable. Je t’aime Maman. Je t’aime.

The Recipe!

The Sausage;
~ 1 1/2 lbs of fresh ground pork (about 20 % fat)
~ 3/4 cup of sour cream
~ 1/2 lb of mushrooms chopped fine
~ 4 shallots, chopped fine
~ 1 level tablespoon of Sea salt and lots of fresh cracked pepper!
~ 1 cup of pistachios

Sauté mushrooms and shallots in a tablespoon of butter and extra-virgin olive oil until golden in color.  Combine all of the ingredients well and place on a sheet of aluminum foil in a cylindrical shape, rolling the sausage meat tightly in the foil. Place in the freezer for a few hours so that it can be sliced easily into 3/4 inch rounds. You can keep it in the freezer for a few months as well, until you are ready for a quick and amazing meal. Just let it thaw a bit prior to slicing.
Brown both sides on a medium fire in a pan with 2 tablespoons of extra-virgin olive oil and 2 tablespoons of butter.

The Sweet Orange Pepper Cream Sauce;

Saucisses De Madeline