1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="eoxVY2JjQ0"><a href="https://marcwiner.com/zh-hant/saucisse-gendarme/">自製憲兵香腸</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/saucisse-gendarme/embed/#?secret=eoxVY2JjQ0" width="600" height="338" title="自製憲兵香腸 — Marc Winer" data-secret="eoxVY2JjQ0" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2026/11/Saucisse-gendarme-en-tete.jpg600562無論放進袋子裡帶著上路，還是切片搭配麵包，憲兵香腸都方便隨身攜帶。腸衣爽脆，紮實的肉餡融合牛肉與豬肉，磨碎的葛縷子則帶來一聞就能認出的茴香氣息。它鹹香濃郁，帶有辛香料風味，乾燥後再煙燻、壓製，呈現紅褐色的長方形外觀。在家製作，最需要的就是一台冷燻爐和一點耐心。https://marcwiner.com/zh-hant/saucisse-gendarme/zh-hant自製憲兵香腸德式法式風乾香腸150480495010條香腸700 公克 去骨牛肋排肉，肥肉不宜太多300 公克 偏肥的豬五花肉25 公克 鹽4 公克 灰胡椒粉 (或使用前現碾的黑胡椒碎)4 公克 葛縷子 (或使用前現磨的孜然籽)1 公克 糖0.5 公克 硝酸鉀 (或將鹽改為一半亞硝酸鹽醃製鹽、一半食鹽)1 公克 芫荽籽 (使用前現磨)1 公克 肉豆蔻 (使用前現刨)3 公克 去芯的新鮮大蒜或蒜粉25 毫升 紅酒 (酒味濃郁的)豬腸衣，口徑 42/44 毫米或 44/46 毫米10https://marcwiner.com/wp-content/uploads/2026/11/Saucisse-gendarme-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400