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Easy
Published 1991
The lean and fat meat should be fairly finely chopped or minced. Try using a hachoir, one of those crescent-shaped metal choppers, first heated in hot water. Put the chopped meat into a bowl which you can cover easily, add the seasoning and the wine (an extra ingredient favoured in the Périgord). Cover and leave overnight. Fill your skins the following day. This sausage will keep for a f