On Sep 22, 7:40*am, "Nils Gustaf Lindgren"
> wrote:
> I've found that difference when cooking with riesling and with cremant is
> not great - I do not think the riesling aromas maintain after simmering (as
> in, Coq au Riesling, which tasted exactly as Coq au cremant).
> You have a recipe for the champagne sausages? Google-san let me down, gomen
> nasai ...

Victoria's Champagne Sausages (Victoria Wise was 1st chef at Chez
Panisse, left to start a charcuterie called Pig by the Tail)

1.5 lb marbled pork butt (shoulder)
1 egg
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp pate spice (2 oz white pepper, 2 oz black pepper,1 oz
coriander seed, 1 oz ginger, 1/2 oz cloves, 1/4 oz nutmeg, ground
together)
1/2 oz black truffle, chopped
1/2 cup demi-sec Champagne
12 feet sheep casing
butter for sauteeing

grind meat finely, add other ingredients, mix, fry a little to check
seasoning. Fill casing,twist every 4 inches
To cook, saute in butter on moderately low heat for 12-15 minutes

So we subbed Riesling for demi-sec champagne, maybe 2-3 ounces of
cremini for the truffles, using pink peppercorns (I know not pepper)
for the white pepper. And we were using pork casings.