Sausage with White Wine from Sud de France by Caroline Conran
This recipe makes 12 sausages. Increase the proportion of fat to lean for a juicier result.
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Ingredients
- 750 g lean pork such as loin, neck or shoulder, minced or finely chopped
- 1-2 tsp cracked black pepper
- 250 g pork belly fat, minced or finely chopped
- 100 ml dry white wine
- 1 1/2 metres sausage casing, soaked in cold water
- 1 clove garlic (optional), mashed with a fork
- ¾ tsp fine salt
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