Sausage with White Wine

Saucisses au vin blanc

Preparation info

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This recipe makes 12 sausages. Increase the proportion of fat to lean for a juicier result.

Ingredients

  • 750 g lean pork such as loin, neck or shoulder, minced or finely chopped
  • 250 g pork belly fat

Method

Mix all the ingredients together in a large bowl and let the mixture mature for a couple of hours or overnight.

Follow the instructions in the recipe for Catalan sausage.