Stir-fry the shallots or onions in the olive oil for 3 minutes, and add the other ground and chopped ingredients. Continue frying and stirring for 1–2 minutes more. Remove from the heat, transfer to a bowl and leave to get cold. When the mixture is cold, add the pork and pork fat, and the rice flour or breadcrumbs. Mix everything well together, kneading the mix for a few minutes with your hands; or, better still, blend everything until smooth.
Fry or poach a teaspoonful of the mix, and taste it to see if the seasoning is as you like it. Add salt and pepper if needed. Refrigerate for at least 30 minutes, preferably longer, so that the mix becomes firm and easier to handle.
Then proceed as for other sausages in this book, using clingfilm/plastic wrap to wrap the mixture as you shape it. Poach the sausages in boiling water for 15 minutes, then drain them and let them cool. Unwrap them, and store until needed – in the fridge (up to 48 hours) or freezer (up to 1 month).