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

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.