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54 g shallot36 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.