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| First choose your saucisse à cuire (nb: the dried ones aren't for cooking - we chose the two in the wooden basket on the bottom right) |
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| Fill pan ~1/3 with thick layer of pomace (grapes following alcoholic fermentation), douse liberally with wine, place sausages in grapes. |
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| Add other pork products as required - (eg: poitrine, as here). NB: the fattier the better |
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| Cover with more grapes and add more wine. |
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| We are go! Simmer over low heat for min 2h but ideally up to 4-5h. |
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| Tasty meatiness ensues. Myam myam. NB: this is where you realise the fat has become tender and delicious. |
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