Longeole

Step by stepInstructions

1. Chill the pork and fatback until very cold, then grind them through a medium plate into a chilled bowl.
2. Mix in the fennel, garlic, salt, pepper, and wine until the mixture is sticky and well combined. Fry a small patty to check the seasoning.
3. Stuff the mixture into the soaked casings, twisting into 8-inch links.
4. Poach the sausages in barely simmering water for 20 minutes, then pat dry.
5. Brown in a little oil over medium heat until the casings are crisp and golden, about 8 minutes.
6. Serve with boiled potatoes and apple compote.