Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.