Fuseau lorrain

Method

1. 1 Cut the pork and fat into 8 mm cubes, then mix with coarse salt, pepper, garlic, nutmeg, and red wine.
2. 2 Refrigerate for 24 hours to allow the salt to penetrate evenly before stuffing; stuffing immediately will prevent the meat from binding together.
3. 3 Stuff the sausage casing into a 6 cm thick section, then prick the surface all over with a needle to allow the air to escape.
4. 4 Hang to dry for 24 hours at 12 degrees Celsius until the surface of the peel is dry and no longer sticky to the touch.
5. 5 Smoked at below 25 degrees Celsius for 4 hours, then boiled at 80 degrees Celsius for 50 minutes before eating.