Sunday, December 19, 2010

Saucisson sec is finished!

Today we took the Saucisson sec down. This was the sausage I first tasted in France all those years ago, and the one that really inspired me to try and make a little sausage. This was our first time making a dry-cured sausage. As you can see, it dried alright! I think that I didn't stuff the casings full enough, which resulted in a slightly "flat" dry. Next time, I'll be sure an stuff it to the gills.

It really looks great!

And, it tasted delicious! This will be a staple in our house.


  1. Wes, can you share the directions/recipe? I think that should reside here also...thanx!

  2. Hey Rick,

    Thanks for the interest. My first suggestion would be to pick up a good book like this one:

    Books like this one will walk you through the necessities of sanitizing utensils, bowls, and grinders, and will also talk about the dangers of the curing agents used. It's enough to scare you into really, really paying attention!

    Other than that, it's a simple process. We have a Cuisenart, 7-quart mixer with an all-metal grinder. Using the large grinder dye, we ground a mixture of 4 lbs. pork butt and 1 lb. backfat. Then you mix in garlic, pepper, salt, and DQ curing salt #1 (this has to be purchased online unless there is a specialty store in Ft. Wayne).

    Next I stuffed them into hog casings and hung them to dry for 3 weeks at an average temp. of 60˚...then we ate it!

    This is supposed to be the easiest dry cured sausage to make, but it's so good that I think it will be a staple.