I was watching a repeat of Rick Steins Mediterranean TV series,he was in Corsica. He was watching the local butcher make this traditional sausage that Corsica is famous for. It has pig liver,pork fat ,minced pork & pig heart red wine spices.Lightly smoked over chestnut then hung up for 2 weeks.Looks like its served grilled like a chorizo. I have had a search around I can find it for sale,reviewed ,raved about but no how to. I should start sausage making with something simple,a full recipe ,tried & true but thats not really me. I can buy great sausage here particularly from my local butcher & all sorts of things from different ethnic groups in this big multicultural city but this Figatellu just looks intriguing . Anybody got any ideas.I have my MES ,my friends will give me casings for smoked fish/bottarga.Pig liver /heart,check. Weather is cooling off here,laughable to you Northern Hemisphere types I know but down here its coming into salami etc season.