Saucisson Sec

Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Yields: 7 sausages

48 RATINGS

This classic French sausage is a great entry point for the novice to charcuterie. The technique is straightforward, the seasonings
simple, and the curing can be done in a relatively forgiving environment, like a basement or garage, not requiring specialized
equipment.

As with all cured meats, though, some specialized ingredients are involved, like dextrose, curing salt (also known as Insta Cure or
Prague powder), and casings. Curing salt contains sodium nitrite and sodium nitrate, which stave off the development of the
bacteria that cause botulism, and is therefore essential to the safety of this recipe.

A stand mixer with a meat grinding attachment will work fine for this recipe. Remember to keep everything very cold at all times.
The meat should always be cold enough that it hurts your hands to handle too long. If it begins to warm, get everything in the
coldest part of the refrigerator or even the freezer for a few minutes, repeating as necessary.

As the sausage hangs, the meat ferments. White mold will form on the outside of the casing. This is normal and desirable. After
about three weeks, you'll have a firm salami-like sausage with balanced flavor and a sour tang from fermentation. Simply slice and
enjoy with some crisp French bread and cornichon pickles. The French also enjoy it with very sharp Dijon mustard.
The recipe comes from The New Charcuterie Cookbook, by chef Jamie Bissonnette.

Ingredients

4 1/2 pounds/2 kg pork meat

1/2 pound/225 g fatback
1 1/2 ounces/40 g kosher salt
1/4 to 1/2 ounce/10 g black pepper (coarsely ground)
1/2 ounce/15 g dextrose
1/4 ounce/6 g curing salt no. 2
2/3 ounce/18 g garlic (minced to a paste)
1/4 cup/59 ml white wine (dry)
8 feet hog casing (or sheep casing, soaked in tepid water for 2 hours before use)

Steps to Make It
 01 Gather the ingredients. Chill the metal parts of your meat grinder in the freezer.

02 Set up the meat grinder. Grind the pork meat and fatback on a large (3/4 inch/1.9 cm) plate set in a bowl with ice.

03 Use a paddle to mix in all of the other ingredients.

04 Keep the casing wet while you work with it. Slide the casing onto the funnel but don’t make a knot. Put the mixture in
the stuffer and pack it down.

05 Begin extruding. As the mixture comes out, pull the casing back over the nozzle and tie a knot.

06 Extrude one full coil, about 48 inches (1.3 m) long, and tie it off.

07 Crimp with fingers to separate sausages into 12-inch (30-cm) lengths. Twist the casing once one way, then the other
between each sausage link. Repeat this along the entire coil.

08 Once the sausage is cased, use a sterile needle to prick any air pockets. Prick each sausage 4 or 5 times. Repeat the
casing process to use the remaining sausage.

09 Hang the sausages to cure 18 to 20 days at 60 F to 75 F / 18 C to 21 C.

10 These can be refrigerated, wrapped, for up to 6 months.

Curing Meat Warning

Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. If you
have no experience in this area, we advise you to consult an expert to teach you proper techniques and
applications.

Great Resources on Curing Meat

■ Charcuterie: The Art of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn
■ Home Production of Quality Meats and Sausages by Stanley Marianski
■ The River Cottage Smoking & Curing Handbook by Steven Lamb
■ USDA’s Processing Procedures: Dried Meats

Recipe Tags:

Pork Appetizer French Boxing Day