Saucisson Recipe
Traditional French cured sausage.
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Ingredients
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Sausage Meat
Casings and Finishing
Method
Preparation
- 1
- 2
Prepare casings
Rinse natural hog casings thoroughly under cool running water. Soak them in lukewarm water for 30–60 minutes, then flush both inside and out. Keep them submerged in clean water until ready to use.
Meat and Fat Processing
- 3
Trim and cube
Trim any tough sinew from the pork shoulder. Cut pork shoulder and back fat into 1–1.5 inch (2–4 cm) cubes. Return to the refrigerator or freezer briefly so pieces are cold but not frozen solid.
- 4
Season meat
In a large bowl, combine the sea salt, curing salt, ground black pepper, nutmeg, minced garlic and optional crushed juniper berries. Toss the cold pork shoulder cubes with half the seasoning mixture. Toss the fat cubes with the remaining half so seasoning is evenly distributed.
- 5
First grind
Using a chilled grinder fitted with a coarse plate (8–10 mm), grind the seasoned pork shoulder and fat together in batches, keeping everything cold. Return the ground meat to a cold bowl after each grind.
- 6
Second grind (optional)
For a finer, more uniform texture typical of saucisson, grind the mixture again through a medium plate (4–6 mm). Keep the equipment and meat cold throughout to avoid smearing the fat.
Mixing & Emulsifying
- 7
Add liquids
Place the ground meat in a large chilled mixing bowl. Sprinkle in the remaining salt/seasoning if any. Add the dry white wine and cold water or crushed ice gradually.
- 8
Bind the mixture
Using a sturdy spoon or your hands (wear food-safe gloves), mix vigorously for 5–8 minutes until the mixture becomes tacky and sticky and holds together when pressed. This develops protein binding so the sausage slices will hold shape. If you have a stand mixer, use the paddle at low speed and mix in 2–3 minute intervals until tacky, avoiding overheating.
Stuffing
- 9
Prepare stuffer
Fit your sausage stuffer with an appropriate funnel for the hog casings. Slide a length of rinsed casing onto the horn, leaving a tail of about 15–20 cm. Tie a knot at the end of the casing to seal it.
- 10
Fill casings
Feed the meat mixture into the stuffer, keeping pressure even. Fill the casing firmly but not overstuffed; avoid air pockets. As you fill, shape the sausages into links about 20–30 cm long (traditional saucisson are often made longer and left whole) and twist or tie off with kitchen twine at intervals. Prick any visible air pockets with a sterilized needle and smooth out the filling.
Curing & Drying
- 11
Weight and hang
Weigh each sausage and record if desired. If making traditional saucisson sec for drying, wrap lightly in cheesecloth (optional) and hang in a cool, humid, well-ventilated curing chamber or cellar at 10–14°C and 70–80% relative humidity.
- 12
Drying schedule
Allow sausages to cure and dry for 3–6 weeks depending on diameter and drying conditions. A good target is losing 30–40% of initial weight for safe, pleasantly firm saucisson. Check daily for mold: white, powdery mold is desirable (Penicillium); green/black or fuzzy colored molds should be cleaned off with vinegar and salt or discarded if deep. Flip or rotate sausages periodically to ensure even drying.
- 13
Shorter option (cooked)
If you prefer a quicker, cooked-style sausage rather than dried saucisson sec, refrigerate the stuffed sausages for 24–48 hours for flavor development, then poach gently in simmering water (not boiling) to an internal temperature of 68–72°C, cool, and refrigerate. These will keep for 1–2 weeks cooked.
Serving & Storage
- 14
Rest and slice
After drying to target weight loss, rest sausages at cool room temperature for a few hours. Slice thinly with a sharp knife. Traditional saucisson is served at room temperature with crusty bread, cornichons, and mustard or as part of a charcuterie board.
- 15
Storage
Store dried saucisson in a cool, dry place wrapped in paper or in the refrigerator for several months. Cooked sausages should be refrigerated and consumed within 1–2 weeks or frozen.
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