Sausage with White Wine

Saucisses au vin blanc

Preparation info
    • Difficulty


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By Caroline Conran

Published 2012

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


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


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.