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D’Artagnan’s garlic sausage packs a wallop of flavor. It's made according to our own recipe, with pork, veal, red wine, garlic and other seasonings, and is a key ingredient in our cassoulet recipe.
But garlic sausage can be enjoyed anytime, and in many ways. This fully-cooked sausage offers a change of pace with its silky texture when served among the dry-cured and smoked meats on a charcuterie plate.
Slice and grill sausage rounds and serve them on crostini with a slather of mustard for quick hors d’oeuvre, or stuff a crusty baguette with the slices for a tasty sandwich. Use store-bought puff pastry to wrap the entire sausage, then bake and serve it sliced with mustard and cornichons on the side. Try garlic sausage in lentil soup or in warm potato salad. You’ll find many ways to enjoy this French-style garlic sausage.
ingredients: pork, water, red wine, veal, salt, milk, spices, sodium phosphate, flavorings, dextrose, garlic, hydrolyzed soy protein
"This hearty casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking."
"The ingredients in cassoulet vary from region to region in France. The dish almost always contains goose fat, garlic sausage and duck confit plus a lot of garlic and beans. "
"This recipe is barely a recipe. Wrap our garlic sausage in prepared puff pastry, bake in the oven and enjoy with a beer."
