Pistachio Sausage Recipe

Toast the pistachios in a dry skillet for a few minutes over medium heat, stirring frequently. Let cool, then roughly chop.

Melt the white chocolate in the microwave in 20-second intervals.

In a bowl, roughly crumble the cookies with your hands. You want to achieve pieces that are not too small.

Add the pistachios, the white chocolate, and start mixing with a spoon.

Add the pistachio cream and mix until you achieve a fairly compact, homogeneous mixture.

Place the prepared mixture on a large piece of plastic wrap to form a rectangle about 20-25 cm long. Roll it tightly, shaping it like a log. Once the log is ready, mold it a bit with your hands to eliminate any cavities inside. I made a large log, but you can make 2 smaller ones if you prefer.

Place the sausage in the refrigerator for 2 hours. To prevent it from losing its shape, lay it on a plate or a cutting board.

Remove the plastic wrap, sprinkle with powdered sugar on all sides and press it onto the sausage with your hands.

Cut and serve.