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