Sausage with White Wine

Name: Sausage with White Wine (Saucisses au vin blanc)
Cuisine: France
Ingredients: 1 clove garlic (optional), mashed with a fork; 1.5 metres sausage casing, soaked in cold water; ¾ tsp fine salt; 1-2 tsp cracked black pepper; 750 g lean pork such as loin, neck or shoulder, minced or finely chopped; 250 g pork belly fat, minced or finely chopped; 100 ml dry 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

Europe
France
Main course
Gluten-free
Mediterranean

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.