Recipe: Homemade Sausages with Muscadet

Name: Homemade Sausages with Muscadet
Prep time: 15 min
Total time: 2895 min
Ingredients: Saucisses maison au muscadet :2 kg de viande maigre de porc fermier(épaule par exemple) hachée; 1 kg de gorge de porc hachée; 30 cl de Muscadet sur lie; 6 échalotes grises et épluchées; mélange d'épices : mélangez 40 g de fleur de sel de Guérande avec 8 g de poivre noir moulu et 3 g de 5 épices; boyau naturel propre ou sinon crépine bien propre aussi

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (3 reviews) Meat

Prep 15 min

Rest 48h

Total 48h15

Ingredients

Homemade sausages with Muscadet:

2 kg of lean farmhouse pork meat (shoulder for example) minced
1 kg of pork throat minced
30 cl of Muscadet sur lie
6 grey shallots, peeled
spice blend: mix 40 g of Guérande flower salt with 8 g of ground black pepper and 3 g of five spices
clean natural casing or otherwise clean caul fat

Step-by-step directions

The day before:

1 Finely mince the shallots

2 In a large bowl, mince your meats, season, add the shallots then gradually incorporate the white wine (like a mayonnaise), mix well then cover with plastic wrap and place in the fridge overnight.
The next day:

3 Tie a knot at the end of the casing or caul fat, then stuff* your mixture by twisting every 18 to 20 cm
There you have it, let it rest in the cold for 2 or 3 days to allow it to set.
This sausage is delicious grilled or poached and roasted with Paimpol beans in juice or sublime Soissons beans.
*You can "stuff" using a piping bag without a nozzle.