French Fresh Country Sausages

Work both meats through a coarse grinder. Mix well with wine, saltpeter, salt, sugar, pepper, and spices. Season to taste with savory, tarragon, thyme, chives, ground bay leaf, coriander, sage, marjoram, shallots, garlic, crushed juniper berries, parsley, and /or pimiento; the choice and possible combinations are individual to each maker. Stuff into casings (big ones) and hang to dry in an airy place at a temperature no higher than 60 degrees for 5 days in cold weather, 3 days in cool weather, and 2 days in hot or very damp weather. Poach gently in simmering water or stock for 15 minutes to serve.

This recipe yields 1 1/2 pounds of sausage.