 Sliced saucisson | |
| Alternative names | Saucisse sèche |
|---|---|
| Course | Sausage |
| Place of origin | France |
| Main ingredients | pork |
Saucisson (French:[sosisɔ̃]), alsosaucisson sec orsaucisse sèche, is a family of thick, dry-curedsausage-shapedcharcuterie inFrench cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type ofcharcuterie similar tosalami.[1]
There is also a tradition ofmaking saucisse sèche in western Switzerland,[2] the termsaucisson being used only for sausages with interrupted maturation, therefore cooking sausages.[3]
Saucisson comes from the Latinsalsus meaningsalted. TheCeltic peoples were renowned for preparing all types of cured meats, particularly sausages. The fame ofGallic charcuterie was such that it was exported to Rome and the rest of theRoman Empire.[4]
The wordsaucisson first appeared in France in 1546 in theTiers Livre ofRabelais.[citation needed]
Saucisson stuffing is generally made of two-thirds to three-quarters lean meat and the rest fat (largely pork back-fat calledbardière). The mixture is ground to different fineness depending on the type of saucisson and mixed with salt, sugar, spices, nitrites orsaltpeter, and withfermentingbacteria. For instance,antilisterial strains ofLactobacillus sakei are used in Europe for the production of saucisson and can be used for the conservation of fresh meat.[5]
Some versions of saucisson also contain pepper seeds, garlic, mushrooms, bits of dried fruits or nuts (such as pistachios, figs, or olives), cheeses such asRoquefort,Laguiole, or alcohols such as wines orGénépi liquor.[citation needed]
Le saucisson neuchâtelois est un saucisson cru et fumé de porc. Il appartient à la famille des saucisses dites à maturation interrompue (que l'on pourrait faire sécher, mais qui sont en général cuites alors qu'elles sont encore moelleuses) typiques de la Suisse romande, qui comprend également les saucissons vaudois et fribourgeois, le boutefas, la longeole, la saucisse d'Ajoie, les saucisses aux choux et au foie.[Saucisson neuchâtelois is a raw and smoked pork sausage. It belongs to the family of so-called interrupted maturation sausages (which could be dried, but which are generally cooked while still soft) typical of French-speaking Switzerland, which also includes Vaud and Fribourg sausages, Boutefas, Longeole, Saucisse d'Ajoie, cabbage and liver sausages.]
| Overview |  | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
