📝 About This Recipe
Transport your palate to the rolling hills of Lyon with this quintessential French charcuterie experience. Saucisson Sec, a traditional dry-cured pork sausage, is celebrated for its deep umami profile, creamy fat, and signature peppery finish. This recipe elevates the simple act of slicing into a curated appetizer, balancing the rich, salty meat with house-made quick-pickled shallots and a touch of artisanal honey.
🥗 Ingredients
The Charcuterie
- 1 whole log Saucisson Sec (approximately 8-10 ounces, high-quality French style)
- 4 ounces Rosette de Lyon (optional secondary meat for variety)
Quick-Pickled Accoutrements
- 2 large Shallots (peeled and sliced into thin rings)
- 1/2 cup Red Wine Vinegar
- 1 tablespoon Granulated Sugar
- 1/2 teaspoon Sea Salt (plus more for finishing)
- 5-6 whole Black Peppercorns (cracked)
Accompaniments & Garnish
- 1/2 cup Cornichons (drained)
- 3 tablespoons Dijon Mustard (smooth or grainy)
- 1/4 cup Walnut Halves (lightly toasted)
- 1 piece Fresh Fig or Pear (sliced thinly for sweetness)
- 1 tablespoon Artisanal Honey (for drizzling)
- 1 loaf Baguette (freshly baked and crusty)
- 2 tablespoons Unsalted Butter (European style, softened)
👨🍳 Instructions
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1
Begin by preparing the quick-pickled shallots. In a small glass bowl, whisk together the red wine vinegar, sugar, and sea salt until the solids are completely dissolved.
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2
Add the thinly sliced shallot rings and cracked peppercorns to the vinegar mixture. Submerge them fully and let sit at room temperature for at least 15-20 minutes while you prepare the rest of the platter.
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3
Remove the Saucisson Sec from its packaging. If there is a synthetic casing, peel it off; if it is a natural casing (usually dusted with white 'fleur de sel' or mold), it is edible, but you may remove it if you prefer a smoother texture.
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4
Using a very sharp chef's knife or a specialized sausage guillotine, slice the Saucisson Sec on a slight bias (diagonal). Aim for slices about 1/8 inch (3mm) thick—thin enough to be delicate but thick enough to offer a satisfying chew.
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5
Slice the fresh baguette into 1/2 inch rounds. If the bread is very soft, you may lightly toast it, but traditional service calls for fresh, untoasted bread to contrast the firm meat.
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6
Select a large wooden serving board or a slate platter. Place the Dijon mustard in a small ramekin and position it on one corner of the board.
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7
Arrange the Saucisson Sec slices in an overlapping 'shingle' pattern or a loose pile in the center of the board to encourage guests to dig in.
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8
Drain the pickled shallots and place them in a small mound next to the meat. Place the cornichons nearby to provide a bright, acidic crunch.
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9
Scatter the toasted walnut halves and the fresh fruit slices in the empty spaces on the board for visual appeal and flavor contrast.
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10
Place a small dish of softened European butter on the side. In France, it is common to spread a thin layer of butter on the baguette before topping with the sausage.
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11
Drizzle the honey lightly over the walnuts and the fruit slices to enhance their natural sweetness.
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12
Finish the board with a tiny pinch of flaky sea salt over the shallots and serve immediately at room temperature.
💡 Chef's Tips
Temperature is key: always serve Saucisson Sec at room temperature to allow the fats to soften and the aromas to bloom. For the cleanest slices, ensure your knife is honed; a dull blade will tear the meat rather than cutting through the peppercorns. If the sausage is too soft to slice thinly, place it in the freezer for 10 minutes to firm up before cutting. Don't discard the white powder on the outside of natural casings; it is 'Penicillium nalgiovense,' which protects the meat and adds a mushroom-like earthy flavor. Balance your board: always ensure you have one acid (pickles), one fat (meat/butter), and one crunch (nuts/bread).
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sancerre or a light-bodied red like a Beaujolais Cru. A cold glass of dry French cider provides a refreshing apple-based contrast to the salty pork. Serve alongside a simple arugula salad dressed with lemon and olive oil to make it a light lunch. Offer a variety of mustards, such as a spicy Espelette pepper mustard for those who enjoy heat. Accompany with a chilled glass of Fino Sherry for a sophisticated, nutty pairing.