PORK
SAUSAGES
ESPECIALLY
GOOD FOR
CASSOULET

2/1 large leeks, split, washed, dried and finely sliced
120g/60g unsalted butter
12/6 sprigs of tarragon, leafed and chopped
2/1 large sprigs of Thai [Sacred] basil, leafed and chopped
2/1 small nutmeg, finely grated

Sauté the leek in the butter until it is cooked through and lightly caramelized. Add the herbs and nutmeg and stir through. Chill completely before proceeding. Wearing food service gloves, mix everything together. Take about a hamburger size chunk of the mix and return the rest of the mix to the fridge. Fry the test portion, taste and adjust seasonings if you think it is required.

Set up your mincer with the largest holy disk and set up the sausage attachment. Put the sausage skins in warm water. Without delay attach a good length of the skin to the filler tube and fill the skin. Tie up and repeat the process until you have put all of the mix into skins.

This is more than you need but who doesn’t love a good sausage with caramelised onions and just made mash potato? Or you might choose to smoke the excess, also especially delicious with some sauerkraut, boiled potatoes and sour cream. The best way to keep them is in the freezer layered between Freezer-go-Between.

[3] Don’t have a sausage attachment mince the back fat and meat and use a piping bag and dry them out a bit uncovered in the fridge before you pack them. The sausage attachment can also be purchased at Master Butchers.