saucisse au champagne



  • feminine A gourmet sausage made from very fresh, preferably just killed, trimmed meat from a leg of pork and back fat, chopped and mixed with egg, sugar, quatre-épices and seasoning, moistened with Champagne and left to marinate for 12 hours, chopped truffles mixed in and all packed into sheep casings and linked, allowed to mature for a further 12 hours and deep-fried before serving