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1
Mix flour and milk thoroughly.
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2
Avoid lumps.
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3
In a dutch oven or large pot bring the milk to the boil stirring constantly to thicken.
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4
In another pot combine the meat together with the breadcrumbs and some of the thickened milk to moisten.
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5
Cook over a gentle heat to thicken and then cool.
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6
In a skillet over medium heat combine the mushrooms, lemon juice and shallots.
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7
Cook until most of the moisture from the mushrooms has evaporated.
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8
Thoroughly mix all ingredients together, using as much of the thickened milk mixture to create the desired consistency.
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9
Stuff the mixture into sausage skins.
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10
Knot one end then stuff using a funnel, pushing it into the skin (traditionally intestine) towards the knotted end.
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11
When the sausage is about 4 inches long twist several times to seal it and repeat.
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12
In a large pot of boiling water seasoned as desired (eg.
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13
chives, bay leaves, peppers) poach the sausages under barely simmering for at least 15 minutes, or until no more fat comes out when pricked.
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14
Drain and allow to cool completely.
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15
Quatre-epices Is a mixture of ground white pepper, nutmeg, ginger and cloves.
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16
Sometime cinnamon is used instead of ginger and sometimes allspice is used instead of the white pepper.
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17
The amounts of each spices varies from region to region.
