Recipe: Homemade Sausage with White Wine

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...