Toulouse Sausages

(makes about 4–5  fat sausages)

1 tbsp olive oil

3 cloves gar­lic, minced

1 banana shal­lot, minced

1 whole nut­meg, fresh­ly grated

fresh sea salt and black pepper

1 pound/450g pork shoul­der or leg steaks

splash white wine

fresh cas­ings, 5 lengths of kitchen twine

Heat the olive oil in a fry­ing pan and fry the gar­lic and shal­lots until soft.  Sprin­kle with the nut­meg, salt and pep­per and set aside in a bowl to cool.

Cut the pork into 2‑inch cubes and push through a min­cer into a bowl.  Sprin­kle the wine over and mix in the soft­ened sea­soned veg­eta­bles.  Take the blades off your min­cer and attach the cas­ings to the sausage noz­zle.  Push the meat mix­ture through again into the cas­ings, twist­ing and tying off with twine.

Bake at 425F/220C for 30 min­utes, or fry in olive oil until stiff, or poach for about 25 min­utes in wine or stock.