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.