1 Soak your casings in warm water for 30 minutes.
2 In the meantime, cut your meat into cubes and remove any sinews. If your grinder isn't powerful enough, the sinews will wrap around and turn your meat to mush. Do the same with the fatty pork, then grind everything through the meat grinder with a medium blade, alternating lean and fatty pieces so your mixture is evenly combined.
3 In a bowl, mix the white wine, salt, sugar, Espelette pepper, and 0.5 glass of water. Mix everything well together.
4 Pour the bowl's contents into your meat mixture. The liquid helps make the mixture less dry and easier to push into the casings.
5 Mix everything thoroughly.
6 Push the mixture into the casings. Your grinder should have a sausage stuffer attachment.
7 Shape your sausages by pinching the casing and twisting it every 15 cm to form individual sausages.
It's a very simple recipe once you get the hang of it, and you'll save considerably when you see sausage prices per kilo. Sometimes up to 18 euros per kilo!
Thank you very much, Chef Patrick. Your recipes are excellent! The authentic taste of our beautiful French cuisine.
Excellent recipe. You can also mix the salt, sugar, and Espelette pepper together beforehand. This way your seasoning will blend beautifully with all the flavors.
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