• 150 g (5½ oz) cep mushrooms (‘champagne cork’ or bouchon)

Wipe the cep mushrooms to remove any soil (don’t wash them). Cut them into 1 cm (½ inch) cubes. Peel and chop the garlic. Sauté the mushrooms in the olive oil for 5 minutes with the garlic. Combine this mixture 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.