I have an old cookbook called La Technique by Jacques Pepin, and that’s where I originally found this recipe. His calls for pork, but I figured another meat would work just fine. It’s a simple sausage with very few ingredients: just salt, pepper, garlic, and wine to season it. This allows the meat to really stand out and offer its real flavor. In the past I have made this with duck and venison, but I still have some of the bison my friend Ben Pena had given me.