Garlic sausage Crème fraiche white wine (Jean-Marie signature dish)

Garlic sausage :

Ingredients :
1 kg of lean pork (shoulder or fillet)
300 g pork fat (breast)
3 to 4 cloves of garlic, crushed or finely chopped
30 g of sea salt
5 g ground black pepper
2 g of allspice
1 glass of dry white wine (about 150 ml)

Flat
Dry white wine
Vegetables soup
Light fresh cream
Parsley

Preparing the garlic sausage
Instructions :
Cut the lean pork and pork fat into large pieces.
In a large bowl, mix the pieces of meat with the crushed garlic cloves, salt, ground black pepper and optionally allspice. Make sure all the ingredients are well incorporated.
Let the meat mixture sit in the refrigerator for at least a few hours, if not overnight, to allow the flavors to develop.
Once the meat mixture is marinated, pass it through a meat grinder fitted with a medium grill.
Thread the pork casing onto the nozzle of your sausage machine. Start filling the casing with the meat mixture, leaving a little space to prevent the sausage from tearing during cooking.
Once all the meat mixture has been used, tie the ends of the sausage and divide it into sections if necessary.
In a large saucepan, bring water to a boil. Immerse the sausages in boiling water and add the white wine. Leave to simmer over low heat for about 1 hour. (Depending on the type of hose used)
Remove the sausages from the water and let them cool completely. You can store them in the refrigerator for a few days before eating, or hang them in a cool, dry place for several weeks to let them dry and develop their flavors.

Preparation of the dish;
Lightly brown slices of sausage in neutral oil
Book
Deglaze with dry white wine
Add a glass of vegetable stock
Reduce
Add the cream and reduce over low heat, without boiling.
Rectify

Dressage
Coat the sausage slices with the thickened sauce
Sprinkle with parsley

Serve on lightly toasted country bread slices with an endive salad