Home-Made Sausages: Goat’s Cheese

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 picodon cheese (goat’s milk cheese)
  • 6 sage leaves
  • 20 g (¾

Method

Finely chop the picodon cheese, sage leaves and almonds.

Combine these with the sausage mince, add the herbes de Provençe, season. Shape into sausages with your hands and roll them in the caul fat. Refrigerate for 24 hours before cooking.