Saucisson Sec
This traditional recipe allows for crafting classic French dry-cured saucisson sec sausage at home.
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Instructions
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Gather ingredients, set up the meat grinder, then grind pork and fatback using a 3/4 inch plate into a bowl.
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Mix all remaining ingredients into the ground meat using a paddle or spoon.
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Keep the casing wet. Slide it onto the stuffer funnel without knotting, then load and pack the meat mixture into the stuffer.
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Begin extruding; pull the casing over the nozzle as it fills and tie a knot to start.
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Extrude a 48-inch (1.3 m) coil and tie it off.
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Crimp and twist the casing every 12 inches (30 cm) to form individual links along the coil.
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Prick air pockets in each sausage 4-5 times with a sterile needle. Repeat the casing process for any remaining mixture.
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Hang sausages to cure for 18-20 days at 60-75 F.
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After curing, refrigerate wrapped sausages for up to 6 months.