Grind your meat through the finest plate of the meat grinder, passing it through twice if needed.

Add the seasoning, eggs and cornstarch and mix.

Bring the milk to a boil and add the onions, shallots and carrots, cut into pieces, then add the bouquet garni, leek greens, parsley and cloves and let infuse for 20 minutes at a gentle simmer.

Strain your milk through a fine-mesh strainer, making sure the milk is at 60°C before mixing it into your meat mixture.

Add the port and mix well.

Stuff your mixture into the casings and form your sausages.

Heat a stockpot of water to 90°C.

Lower the sausages into the hot water and let the temperature drop to about 78°C, then cook for about 20 to 30 minutes.

Remove your sausages from the water and cool them in a basin of cold water to stop the cooking.

Hang them up and let them drain.