Direction

1. Place meat, shallot, spice mix, garlic, and salt in a food processor. Pulse until well combined, about 8 pulses. With machine running, drizzle in wine and ice water; process until well combined and meat is emulsified and smooth, about 1 minute. Transfer mixture to a medium bowl; cover and refrigerate until cold, at least 1 hour or up to 12 hours. Meanwhile, soak 24 (4-inch) bamboo skewers in cold water for 1 hour.
2. Drain skewers. Scoop cold sausage mixture evenly into 24 portions (about 1 tablespoon, 3/4 ounce each). Shape each portion into a 2-inch-long cylinder around the tip of each skewer. Arrange skewers in a single layer on a rimmed baking sheet. Cover and refrigerate for 1 hour
3. Heat a large skillet over medium-high. Working in 3 batches, add 1 tablespoon oil to skillet; cook 8 skewers in skillet, rotating often to cook evenly, until browned in spots and a thermometer inserted into thickest portion of meat registers 160°F, 6 to 7 minutes per batch. Serve.