Saucisson
PrintSaucisson
Saucisson is a traditional French dry-cured sausage, known for its robust flavor and firm texture. It’s a versatile charcuterie that pairs wonderfully with cheese, bread, and wine.
- Total Time: 1 h
- Yield: 8 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 500 g pork shoulder, finely ground
- 200 g pork fat, finely ground
- 2 cloves garlic, minced
- 1/4 cup red wine
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- Sausage casings
Instructions
- Mix pork, pork fat, garlic, wine, pepper, salt, and paprika until well combined.
- Stuff the mixture into sausage casings, tying off ends.
- Hang sausages in a cool, dry place to cure for 2-3 weeks, depending on desired dryness.
- Slice and serve as an appetizer or snack. Enjoy!
