Home-Made Sausages: Mediterranean

Preparation info

  • Base recipe for


    • Difficulty


    • Ready in

      25 hr

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About


  • 2 large onions
  • 30 g (1 oz) black pitted Kalamata olives


Peel the onions and finely chop them. Roughly chop the olives and the sundried tomatoes. In a frying pan, soften the onions in the olive oil, add the olives, garlic, thyme leaves and stew together. 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.