Hand-cut pork sausages

AT A GLANCE

  • Serves 6 people

The secret to French sausages, says charcutier Romeo Baudouin, is a gentle touch and plenty of good fat.

  • 400 gm pork shoulder
  • 100 gm pork back-fat
  • 9 gm (2 tsp) fleur de sel (see note)
  • ¼ tsp coarsely ground white pepper
  • 50 ml Muscadet (see note)
  • 200 gm natural pork casing, soaked in warm water for 20 minutes, drained
01   Trim sinew from pork shoulder, leaving a little fat.
02   Cut pork and fat into 10cm pieces, transfer to a bowl with salt and pepper, toss to combine, cover and refrigerate overnight. Discard any liquid and pat dry.
03   Working quickly, cut meat into rough 1.5cm dice and return to bowl.
04   Add Muscadet, mix well and set aside in refrigerator.
05   Rinse pork casing in a bowl of warm water.
06   Transfer sausage mixture to a piping bag fitted with a 2cm plain nozzle.
07   Carefully slide casing over nozzle, leaving only enough casing to tie a knot at the end, then slowly squeeze piping bag so sausage mixture begins to fill casing. Continue until casing is filled, leaving a small length at the end to tie off.
08   Pinch casing at 10-12cm intervals. Carefully twist casing to form firm sausages, alternating twisting direction each time. Tie off end and hang in the refrigerator over a tray to dry slightly and allow flavours to develop (6 hours-overnight). Raw sausages will keep refrigerated for three days.

Note Fleur de sel, a French sea salt, is available from select grocers. If it's unavailable, substitute another sea salt. Muscadet is available from select liquor shops. If it's unavailable, substitute another dry white wine.

Topics:

WINTER, FRENCH, SAUSAGES, MAIN, MASTERCLASS, PORK

Recipe:

ROMEO BAUDOUIN

Photography:

DEAN WILMOT

Styling:

LISA FEATHERBY

FEATURED IN

Jul 2012

Jul 2012

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