In a bowl over a double boiler, melt the chocolate with the butter. Remove the bowl from the double boiler. Whisk in the icing sugar and egg. With a spatula, stir in the cookies, marshmallows, raisins and pine nuts.
On a work surface, spoon the chocolate mixture on a large sheet of aluminum foil. Form a 30-cm (12-inch) in length cylinder or two 15-cm (6-inch) cylinders. Close the cylinder, twisting both ends of the foil. Refrigerate for about 2 hours or until the sausage is firm to the touch. Remove the foil and roll the cylinder in icing sugar to give it the appearance of a real dry sausage. Tie, if desired.
Serve on a wooden board and slice.
You can replace the pine nuts with hazelnuts, walnuts, pistachios ... For a sausage fun for a kid’s party, choose coloured marshmallows.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.