Jésus de Lyon

Ingrédients(pour 100g sliced sausage with accompaniments)

• 250g Lean pork shoulder (épaule de porc)
• 50g Lean pork back fat (gras de porc)
• 1 clove Crushed garlic (ail)
• 1.5 tsp Sea salt (sel marin)
• 1/2 tsp Cracked black pepper (poivre noir)
• 1/8 tsp Ground nutmeg (noix de muscade)
• 2 tbsp Dry white wine (vin blanc sec) - facultatif
• 30cm Natural pork casing (boyau naturel)
• 1 tbsp, chopped Fresh parsley (persil frais) - facultatif
• 1/4 tsp Pink curing salt (optional) (sel de salaison) - facultatif

Instructions

1. 1

   Prepare the pork shoulder and back fat by trimming excess sinew and cutting into small cubes. Keep the meat and fat chilled for easier mincing.

   5 minutes

   Use semi-frozen meat for a cleaner mince and better texture.

2. 2

   Grind the pork and fat together using a coarse grinder or food processor. Transfer the mixture to a chilled bowl.

   5 minutes

   Clean your grinder parts before use to ensure hygiene.

3. 3

   Add crushed garlic, sea salt, black pepper, nutmeg, and optional parsley to the minced meat. Pour in the white wine if using. Mix thoroughly until the mixture is sticky and well combined.

   5 minutes

   Mix by hand for optimal incorporation; this develops sausage texture.

4. 4

   Soak the pork casing in warm water, then rinse inside and out. Fit casing onto a sausage stuffer or funnel.

   2 minutes

   Be gentle with the casing to avoid tearing.