French country sausages

Serves: 20

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Total Time: 90

Prep Time: 90

• 1 kilogram(s) fatty shoulder of pork without skin or bones
• 15 gram(s) sea salt
• 1 teaspoon(s) coarsely ground black pepper
• 1 tablespoon(s) very finely chopped garlic
• 100 ml robust red wine, chilled

Method

1. Cut the meat into large dice or strips that will feed easily through the mincer. Combine the meat with the salt, pepper and garlic and mix thoroughly. Cover and chill for at least half a day and up to 24 hours.
2. Keeping everything as cold as possible, mince the mixture through the fine or medium die into a bowl.
3. Mix for one minute, stirring vigorously with a wooden spoon, or using a standing food mixer fitted with its basic mixing paddle on low speed.
4. Increasing the mixer speed to medium, add the wine and mix for another minute until the liquid is incorporated and the mixture is sticky.
5. Fry a teaspoonful of the mixture (keeping the bulk chilled) to test the seasoning and adjust it if required - making sure to mix in any additional seasoning very thoroughly.
6. Stuff into prepared hog casings, twisting every 15-20cm. Hang the sausages in a cool, airy place for between 12 hours and two days, depending on the temperature.

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