These dried sausages are a staple in France. Made mostly from pork and sometimes duck or boar, they're flavored with herbs and other aromatics, and can include nuts like walnuts, hazelnuts, or pistachios. They're hung to dry (and sometimes lightly smoked) until they resemble Italian salami, pepperoni, or Spanish chorizo. The style of saucisson you find varies from region to region across the country.
From left to right, top row: sanglier (wild boar), pur porc fumé (smoked pork), noix (walnut).
Bottom row: canard (duck), cêpes (porcini mushroom), poivre (black pepper).
We're expecting some rain today. How much? When? If? Who can say?
I love most sausage, but have never gotten used to the “flora” covering some (even if it IS penicillin).
ReplyDeleteI can almost smell them from here.
ReplyDeleteMy dad made his own sausage a few times, but it was nothing like these. The sausage was like Jimmy Dean's -soft to make patties with. They were hot and I remember that sage was used (sage was also in turkey dressing)>
ReplyDeleteNoix de Songlier must have been the most popular or perhaps he didn’t make any that day.
ReplyDeleteBettyAnn
So.... is saucisse uncooked sausage, and saucisson is smoked type sausage? Or is that only if you add sec to it? I've never fully understood how to use these two words, especially, too, as relates to hot dogs. It seems like you can also just say un hot dog, but they used to give one of these two S words for hot dogs, too.
ReplyDeleteWhat's the correct usage?
Hey, I learned something! I have never heard of such lovelies.
ReplyDelete