Prepare the marinade: line the bottom of a terrine with half of the vegetables (onions, carrot and leek) cut into slices. Lay the meat, cover with the rest of the vegetables and add the garlic. Wet with wine and vinegar mixed with spices (peppercorns, cloves, mustard and four spices). Marinate 6 hours in the fridge.
Drain the meat. Brown the sausages and meat in the margarine, reserve them. Discard the flour in the rain, leave to brown, add the minced shallot, the bouquet garni and pour the filtered marinade. Add cold cuts, meat and vegetables from the marinade. Season with salt, pepper, cover and cook for 2 hours on very low heat (or 50 min in pressure cooker). After 1 hour of cooking (or 25 minutes in a pressure cooker), add the onions and, 20 minutes before the end, the mushrooms cut into strips.
Serve with steamed or sautéed potatoes.