Seal saucisson with St. Lawrence seaweeds

Ingredients

• 1 kg (2.2 lb) seal meat
• 450 g (1 lb) pork fat
• 1 large onion, chopped
• 30 ml (2 Tbsp) butter
• 2 eggs, beaten
• 375 ml (1 ½ cups) country-style cream (15%)
• 250 ml (1 cup) crumbled bread (without the crust)
• 30 ml (2 Tbsp) dried seaweed flake mix (dulse, nori, wakame)
• 2 ml (½ tsp) sage
• 2 ml (½ tsp) savory
• 5 ml (1 tsp) ground cinnamon
• 4 ml (¾ tsp) freshly-ground pepper
• 8 ml (1 ½ tsp) salt
• 5 ml (1 tsp) honey (optional)
• 5 ml (1 tsp) mustard (optional)

Preparation

• Sweat the chopped onion in butter and set aside.
• Mix the beaten eggs and cream. Soak the crumbled bread in the egg mixture for 5 minutes.
• Using a meat grinder with a large grinding plate, grind the meat, pork fat and sautéed onions.
• Add the seaweed, spices, honey, and mustard; mix until homogeneous.
• Using a sausage stuffer or a large funnel, fill the casings. Poach the sausages for a few minutes before roasting; alternatively, cook them in a pot or a slow cooker.