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Cooking with Hannibal: Sorbet

Intestine Sausage

Intestine Sausage

In this episode, Hannibal has a prepping frenzy. We see a whirl of organs being butchered. The only one that’s really seen for prolonged periods of time is the sausage, where Hannibal uses the intestines of one his victims, presumably as casing. If you fancy turning your hand to sausage, this well-photographed recipe on Food52 is a good start. I would just grill these off and enjoy them with some mashed potatoes, but that’s my English coming out.


Adapted from Food52

Makes about twelve 4-inch sausages


1 1/2 pounds pork butt, fat trimmed and discarded
1 pound veal shoulder or beef hanger steak, fat trimmed and discarded
1/2 pound pork fatback
1 tablespoon kosher salt
2 teaspoons ground white pepper
1 teaspoon dried marjoram
1/2 teaspoon caraway seed
1/2 teaspoon grated nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 tablespoon minced garlic, optional
2 teaspoons red pepper flakes, optional
One 5-foot piece natural sausage casing (by natural we don’t mean person intestines)


Cut the pork butt, veal or beef, and fatback into 1/2- to 3/4-inch cubes and freeze thoroughly to prevent the fat from smearing. Freeze the meat grinder parts for about 20 minutes before you begin to minimize melting of the fat.

Grind the meat in small batches using a meat grinder fitted with a 3/16-inch plate.

Combine the meat in a bowl with the spices. Mix thoroughly and refrigerate.

If the sausage casings are salt-packed, rinse and soak them for 30 minutes. Slide the casing onto your sausage stuffer’s tube. Put the beef-pork mixture into the stuffer and run the motor (or press the mixture, if using a manual stuffer), pushing the mixture until it begins to emerge from the sausage stuffer. You want to start pushing meat into the casing before tying off the end to make sure no air is trapped in the casing.

Tie the casing into a knot and start extruding the meat into the casing, slipping more casing off as necessary. You want the casing to be tightly packed with the sausage mixture, but not so full that it bursts. At first, this can seem tricky, but as you go you’ll get the hang of it. Now you have one long sausage. Gently twist it into 4-inch lengths. Cut apart or leave in a string and refrigerate until ready to cook, no more than two days. To store longer, freeze in zip-top bags with as much air squeezed out as possible.

About that Tyromancy

One of Hannibal’s stalker-y-but-well-meaning patients mentions in passing his love of cheese, and the lost of art of tyromancy. Supposedly, if you were a Medieval woman, you put the name of your gentleman callers on a cheese each, and then obsessively watched the shape of the cheese, pattern of the mold and a few other quirks in order to determine who was your man. Hot. “Honey, I knew you were the one for me when the cheese told me.” Seriously, why don’t we do this now? How romantic!


About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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