Recipe: Homemade Sausage with White Wine

Name: Homemade Sausage with White Wine
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Ingredients: 1 kg (2.2 lb) shoulder; 1 kg (2.2 lb) fatty lard (neck, fatback; etc..ask your butcher); lamb or pork casing (cheaper); 40/45 g (1.6 oz) of salt; 25 g (0.9 oz) of sugar; 5 g (0.2 oz) of Espelette pepper or freshly ground pepper; 1 and a half glass of dry white wine

By ticuisto ★ ★ ★ ★ ★ 5/5 (8 reviews) Meat

Prep 30 min

Total 30 min

Servings 10 serv.

A homemade pork sausage with white wine that does require a sausage stuffer.

Ingredients for 10 servings

1 kg (2.2 lb) shoulder
1 kg (2.2 lb) fatty lard (neck, fatback
etc..ask your butcher)
lamb or pork casing (cheaper)
40/45 g (1.6 oz) of salt
25 g (0.9 oz) of sugar
5 g (0.2 oz) of Espelette pepper or freshly ground pepper
1 and a half glass of dry white wine

Step-by-step directions

1 Soak your casing in lukewarm water for half an hour.
2/In the meantime cut your meat into cubes, removing the sinews (if your grinder is not powerful enough, the sinews will wrap around and turn your meat to mush). Do the same for the fatty lard, pass through a meat grinder (medium blade) alternating fat and meat so your "mixture" is homogeneous.
3/In a bowl put the white wine, salt, sugar, Espelette pepper and half a glass of water. Mix everything well.
4/Pour the contents of the bowl into your "mixture", the liquids allow for a less dry mixture and easier to push into the casing.
5/Knead everything well
6/Push into the casing (normally your grinder should have a sausage stuffer attachment).
7/"Shape" your sausages by pinching the casing and twisting it every 15 cm to form "the sausage".
This is a very simple recipe once you get the hang of it and you will make considerable savings when you see the price per kilo! sometimes up to 18 euros per kilo!
A big thank you to chef Patrick, your recipes are excellent!! The authentic taste of our beautiful French cuisine...