Home-Made Sausages: Exotic

Preparation info

  • Base recipe for

    6

    sausages
    • Difficulty

      Easy

    • Ready in

      25 hr

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

Ingredients

  • 1 French shallot
  • 50 g ( oz) fresh ginger
  • 1<

Method

Peel the French shallot and the ginger, pick the leaves from the herbs. Chop everything finely, combine it with the sausage mince and season. Shape into sausages with your hands and roll them in the caul fat. Refrigerate for 24 hours before cooking.