My butcher had Camargue steer sausages this week. One of the best tasting meats I ever tasted, but very local production so only processed is available where I live, and even then only once or twice a year. I bought a bit too much and had to come up with a way not to let go the leftovers go to waste. So I started by making a tomato cream sauce with garlic, oregano, Egyptian onion, black peper and salt. Minced the already cooked sausages with some olive oil in the kitchen robot and added it to the sauce. Tasting it I figured it would be perfect for filling cannelloni. Didn’t have any in the cupboard so mixed some flour with an egg to make my own. Into the oven with some grated cheese. This improvised recipe is definitely worth keeping, but next time I replace the glass of water to smoothen the meat paste by a glass of dry white wine for added taste.
