Seal sausages (saucisses de phoque)

Instructions

1. Rinse the casing in lukewarm water to make it supple, then leave it to soak in cold water.
2. Cut the meat and fat into chunks and put them in the freezer for 20 minutes so they're well chilled.
3. Pass the meat and fat through a fine-plate mincer, then return the mixture to the fridge.
4. Add the salt, sugar, spices and garlic, then work the filling with a spatula, adding the ice water little by little until it becomes sticky.
5. Push the filling into the casing using a funnel or piping nozzle, without packing it too tightly, then tie off the end and form 12 cm sausages by twisting between each one.
6. Poach the sausages for 10 minutes in water at 75 °C, then brown them in the oil over medium heat for 5 minutes, turning them. Serve hot with mustard.