Chair à saucisse

Ingrédients(pour Approx. 150g cooked sausage meat per serving)

• 300g Lean pork shoulder (Épaule de porc (boneless))
• 1 small Onion (Finely chopped)
• 2 tbsp Fresh parsley (Persil plat, chopped)
• 1 Egg white (For binding, optional) - facultatif
• 2 tbsp Whole wheat breadcrumbs (Pain complet râpé)
• 1 clove Garlic (Minced)
• 1 tsp Herbes de Provence (Traditional French herb mix)
• 1/4 tsp Salt (Fine sea salt)
• 1/4 tsp Black pepper (Freshly ground)
• 1 tsp Olive oil (For sautéing)

Instructions

1. 1

   Trim excess fat from the pork shoulder and cut into small cubes. Place the cubes in a food processor and pulse until finely minced.

   5 minutes

   Use chilled pork for easier mincing and improved texture.

2. 2

   In a mixing bowl, combine the minced pork, chopped onion, parsley, garlic, Herbes de Provence, salt, and pepper. Mix thoroughly.

   3 minutes

   Mix gently to avoid overworking the meat, which can make it tough.

3. 3

   Add whole wheat breadcrumbs and, if desired, the egg white to the mixture for binding. Stir until the blend becomes cohesive.

   2 minutes

   Egg white makes the mixture lighter and easier to shape.

4. 4

   Heat olive oil in a non-stick skillet over medium heat. Add the sausage meat mixture and sauté, breaking it apart with a spatula, until browned and cooked through.

   10 minutes

   Cook in batches for even browning if pan is small.