The day before:
1 Slice the shallots very thinly.
2 In a large tray, mince your meats, season, add the shallots then gradually incorporate the white wine (like mayonnaise), mix well then cover with cling film and put in the fridge overnight.
The next day:
3 Tie a knot at the end of the casing or caul fat, then stuff* your meat mixture by twisting every 18 to 20 cm.
4 Leave in the cold for 2 or 3 days to let it cure.
5 This sausage is delicious grilled or poached and roasted with Paimpol beans in jus or sublime Soissons beans.
*You can « stuff » using a piping bag without a nozzle.
In Loire, some charcutiers use crème fraîche instead of wine. That works, it's less bland. But Muscadet sur lie brings minerality and a little acidity that balances the richness of the farmyard pork. That's why Patrick Asfaux put it in like this: not for show, for taste.
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