Recipe: Homemade Sausages with Muscadet

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.