Game sausage by Mélanie
1 kg of lean game (doe or roebuck)
450 g of lard
2 beaten eggs
100 g of stale bread
30 cl of pouring cream
1 large onion or 2 small ones
2 generous soupspoons of chopped flat parsley
2 g of cinnamon
5 g of pepper
20 g of salt
Sweat the chopped onion in butter and put to one side.
Chop the parsley.
Mis the beaten eggs with the cream and soak the breadcrumbs in it.
Mince the meat, fat and onions with a 6 or 4 ½ plate, add the spices and mix very carefully.
Case the meat by adding the funnel and a 12 plate to your grinder.
Poach for a few minutes before cooking over a low flame until the colour changes or cook your sausages in a stew.
Mélanie (tompress). This very busy mother makes her own foies gras, jams and preserves… and she is happy to share them for everyone´s delight. Advice about casing Casing usually comes in bags of brine and will keep for a long time in the fridge, even when open.
Before filling to make your sausages and dried sausages, it has to be rinsed.
Put your casing into a basin of warm water. Open one end and pass the water through using your fingers. Do this several times without losing the end! The warm water will make the casing more supple and elastic.
2 of grand-mother´s secrets: - if you don´t want your sausages to burst when cooking, run some cold water over them before cooking.
- before cooking your sausages, leave them to mature in the fridge for a couple of days. They will taste even better!
