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| 1 1/2 x ca. 450 g | Trimmed pork shoulder or loin, cut into 1/2x1 |
| 3/4 | Inch strips |
| 1/2 x ca. 450 g | Trimmed pork fat, ut into 1/2x1 3/4 inch strips |
| 1/4 Tasse | Peeled natural pistachios, coarsely chopped |
| 2 Teelöffel | salt |
| 2 Teelöffel | Whole black peppercorns, coarsely grounded |
| 1 1/2 Teelöffel | garlic minced, fresh |
| 1 | 12 tsp minced fresh thyme or 1/2 tsp dried |
| 1/4 Teelöffel | ginger ground |
| 1 Teelöffel | nutmeg freshly grated |
| 1/8 Teelöffel | allspice gound |
| 2 gross | eggs |
| 1 gross | egg white |
| 1/3 Tasse | Cognac or white wine |
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Rinse sausage casings and soak in tepid water for 1 hour. Freeze pork and fat 30 minutes, then grind fat through fine blade of grinder and pork through coarse blade.(see note) Mix in pistachios, salt, peppercorns, garlic, thyme, ginger, nutmeg and allspice. Combine eggs, egg white and Cognac. Stir into sausage 1 tablespoon at a time Cover and refrigerate for 1 hour. Stuff sausages mixture into casings. Tie or twist into 12 links. Hang in a cool spot until dry or refrigerate on rack, turning occasionally, 24-48 hours. To Cook: Bring water to simmer in Dutch oven or large saucepan. Add sausages, cover and poach gently until sausages are cooked through, about 445 minutes.
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