INGREDIENTS:
Makes approximately 10 sausages
800g pork belly
200g pork jowl
500g shallots
32cm sausage casing
1g nutmeg
12g salt
2g black pepper
15g parsley
1 bottle of full-bodied red wine

PREPARATION:
Finely chop the shallots.
In a pan, combine the wine and shallots and reduce until the shallots are almost dry.

Let cool.
Grind the pork belly and jowl using the coarse grinding plate.
Place the pork belly and jowl in a bowl and mix well with the various spices and parsley, then stir in the shallots.

Prepare your sausage stuffer.
Insert the casing, tie a knot, and place the meat inside the stuffer.
Use your hand to help fill the casing.

Once the casing is filled, twist to separate the sausages.
Let them rest for 24 hours in the refrigerator.
Enjoy or freeze them;
Cook in a pan or on the barbecue.