More like beurre rouge then, non? But seriously, sounds good!
I am waiting for delivery of some sheep and pork casings to start my first smoked sausage adventure. Planning on some Bavarian-style Pfefferbeißer - about 75/25 lean shoulder/belly, curing salt, green pepper, some more spices. Grind, fill, dry in the fridge, cold smoke... I'll keep you updated as soon as it gets started!