Pork Sausage Stuffing by Café Régalade’s Steeve Rayé


54 g shallot
36 g onion
75 g garlic
4 g fresh rosemary
9 g fresh parsley
4 g fresh thyme
18 g sel epice
90 g breadcrumbs
180 g white wine
90 g brandy
90 g whole eggs
45 g cream
1.5 kilo pork meat


Chop shallot, onion, and garlic and place in medium bowl. Chop fine rosemary, thyme, and parsley, and add into onion mixture.

In a separate bowl mix together wet ingredients and break in eggs.

In another bowl mix together onion/shallot mixture, sel epice, and breadcrumbs. Pour in liquid mixture and blend together well with stand mixer or by hand.

Use in recipes that call for sausage meat stuffing, or watch a video of Steeve Rayé making Cochon de Lait.