La Saucisse Fraîche

Fresh pork sausage

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 2 parts lean neck or shoulder of pork to 1 part of fat pork, ego neck, back, belly
  • salt, pepper


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