Beaujolais Sausages

• ½ yellow onion
• 2 shallots
• 1 tablespoon unsalted butter

Coarsely chop the onion and shallots. In a medium skillet over medium heat, melt the butter and sauté the onion and shallots until they soften. Add the bacon for the last 30 seconds of cooking.

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop). Chop the pork belly and pork sho