Saucisson Lonzo Recipe
Traditional French cured sausage
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Ingredients
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Cured Pork and Seasoning
Casings & Finishing
Method
Cured Pork and Seasoning
- 1
Prepare meat and fat
Keep pork shoulder and back fat well chilled. Cut into 2–3 cm cubes, then partially freeze for 30–45 minutes until firm but not rock solid. This makes grinding cleaner and keeps fat distinct.
- 2
Grind meat
Grind the chilled pork shoulder through a coarse plate (8–10 mm) into a large chilled bowl. Grind the back fat separately through the same plate so fat pieces remain slightly larger. Return both to the refrigerator for 10–15 minutes to keep chilled.
- 3
Mix seasonings and wine
In a small bowl combine sea salt, pink curing salt, black pepper, crushed juniper, chopped thyme, and crushed garlic. Stir in the dry white wine to create a wet seasoning paste.
- 4
Combine meat, fat, and seasonings
Add the seasoning-wine mixture to the chilled ground pork and fat. Using clean hands or a stand mixer with paddle attachment on low, mix thoroughly for 3–5 minutes until mixture is tacky and sticky, ensuring seasonings are evenly distributed and the meat binds well.
- 5
Rest
Cover the seasoned meat and refrigerate for 12–24 hours to allow cure and flavors to develop. Check that the mixture remains cold (below 4°C / 40°F).
Stuffing, Tying and Curing
- 6
Prepare casings
Soak natural casings in warm water for at least 30 minutes, then flush the inside with running water to remove excess salt. Keep them in a bowl of clean water until ready to use.
- 7
Stuff sausages
Fit a sausage stuffer or large piping funnel with an appropriate-sized tube. Slide a length of casing onto the tube, leaving a short tail. Fill the stuffer with the chilled meat mixture and feed it into the casing, applying steady pressure to avoid air pockets. Make sausages approximately 25–30 cm long (or desired lengths). Avoid overfilling—casings should be firm but not stretched.
- 8
Prick and tie
Prick any visible air pockets with a sterilized pin and roll to expel air. Twist sausages into individual links if desired, or leave as whole logs. Tie the ends and between links with butcher's twine every 25–30 cm to maintain shape. If using cheesecloth, wrap each log in a single layer to promote even drying.
- 9
Drying phase
Hang the sausages in a cool, well-ventilated area (12–16°C / 54–61°F, 60–75% humidity) or a curing fridge. Allow a dry skin to form over 2–4 days. Check daily for any signs of spoilage (off smells, sliminess).
- 10
Curing & aging
Continue to hang the saucisson at 12–14°C (54–57°F) with 70–75% relative humidity for 3–6 weeks depending on thickness and desired firmness. Target a weight loss of about 30% for classic texture. Rotate and inspect weekly. If white mold (Penicillium nalgiovense) develops, it is normal and can be brushed off lightly before slicing; if green/black/strong odors appear, discard.
- 11
Finish and store
Once cured to the desired firmness and weight loss, remove sausages. Wipe them gently with a damp cloth to remove excess bloom if necessary. Store in the refrigerator wrapped in parchment or butcher paper for up to 6 weeks, or vacuum-seal and freeze for longer storage.
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