• 500g pork and beef meat used for making sausages
• 1 can of marroons (500g)
• 5 Shallots
• 1 Garlic
• 1 persil bouquet
• Cognac
• 150g raisins
• 6 slices of Bacon
• Dry white bread

Prepare several hours before the raisins in a bowl and top it with cognac so all the raisins will be covered with Cognac.

Slice shallots and cook them in a pan with a bit of butter at medium temperature. Once the shallots are getting a bit brown, slice the garlic and add it to the pan. After few minutes of cooking, pour the juice from cognac and raisins in the pan and flamb it.

Add in the pan the bacon sliced in small dices and let the whole preparation to cook 15 minutes until the bacon gets brown. Add the pork and beef meat and cook 15 more minutes.

Finaly add the persil, marrons, raisins and breadcrumps, spice with pepper, salt, muscat, paprika and cook 30 minutes more.

Blend the preparation to obatain a puree.