📝 About This Recipe
Transport your senses to the rustic hills of Lyon with this authentic Saucisson Sec, the crown jewel of French air-dried sausages. This recipe balances premium heritage pork with the warmth of black peppercorns and a touch of garlic, all transformed through the ancient alchemy of fermentation and slow curing. The result is a deeply savory, complex meat with that signature 'fleur blanche' (white bloom) that marks a true masterpiece of charcuterie.
🥗 Ingredients
The Meat & Fat
- 2.2 kg Pork Shoulder (Boston Butt) (well-chilled and cubed into 1-inch pieces)
- 300 grams Pork Back Fat (Hard Fat) (chilled and cubed; do not use soft fat)
The Cure & Seasoning
- 62 grams Sea Salt (Fine) (approx 2.5% of total weight)
- 6 grams Cure #2 (Prague Powder #2) (essential for long-term curing safety)
- 10 grams Dextrose (food for the starter culture)
- 10 grams Black Peppercorns (coarsely cracked)
- 3 cloves Fresh Garlic (minced into a fine paste)
- 60 ml Dry Red Wine (e.g., Beaujolais) (chilled)
Cultures & Casings
- 1/2 teaspoon Bactoferm F-RM-52 (starter culture for fermentation)
- 2 tablespoons Distilled Water (lukewarm, for hydrating culture)
- 1/4 teaspoon Molded Casing Culture (M-EK-4) (to produce the white surface mold)
- 3-4 meters Hog Casings (32-35mm diameter, rinsed and soaked)
👨🍳 Instructions
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1
Sanitize all equipment (grinder, bowls, stuffer) thoroughly. Place the pork and fat in the freezer for 30-45 minutes until 'crunchy' but not frozen solid; temperature control is vital for a clean grind.
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2
Dissolve the Bactoferm F-RM-52 starter culture in 2 tablespoons of lukewarm distilled water and let it sit for 15-20 minutes to activate.
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3
Grind the chilled pork and fat through a coarse plate (typically 8mm or 10mm). Ensure the fat remains distinct and doesn't smear against the blade.
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4
In a large chilled bowl, combine the ground meat with salt, Cure #2, dextrose, cracked pepper, garlic, and the hydrated starter culture.
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5
Mix the meat by hand or in a stand mixer for 2-3 minutes while slowly adding the wine. Mix until the meat becomes 'tacky' and develops a primary bind (protein extraction).
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6
Pack the meat tightly into your sausage stuffer, ensuring there are no air pockets. Slide the soaked hog casing onto the stuffing horn.
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7
Stuff the meat into the casings, forming links about 8-10 inches long. Tie the ends securely with butcher's twine and prick any visible air bubbles with a sterilized needle.
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8
Fermentation Phase: Hang the sausages in a warm, humid spot (approx 70-80°F with 90% humidity) for 24-48 hours. This allows the culture to drop the pH, making the meat safe.
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9
Prepare the mold culture (M-EK-4) in a spray bottle with distilled water and mist the exterior of the sausages to encourage the growth of beneficial white mold.
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10
Drying Phase: Move the sausages to a 'curing chamber' (a modified fridge or cool cellar) kept at 55°F (13°C) and 75-80% humidity.
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11
Monitor the sausages daily. They are ready when they have lost 35-40% of their original weight, which typically takes 4 to 6 weeks depending on thickness.
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12
Once reached the target weight, remove the twine. Slice thinly at a diagonal and enjoy the fruits of your patience.
💡 Chef's Tips
Temperature is your best friend; if the fat melts during grinding, the texture will be mealy rather than firm. Always use Cure #2 for dried sausages; unlike Cure #1, it breaks down slowly over weeks to protect against botulism during the long drying process. If you see fuzzy green or black mold, wipe it off immediately with a cloth dipped in vinegar; white chalky mold is the only 'good' mold. Invest in a small digital scale that measures in 0.1g increments, as precision with salt and cures is a matter of food safety. For a deeper flavor profile, try adding a pinch of ground cloves or nutmeg, which are traditional in certain French regions.
🍽️ Serving Suggestions
Serve on a wooden board with a sharp Opinel knife, crusty baguette, and salted butter. Pair with cornichons and pickled silver skin onions to cut through the richness of the fat. Accompaniment: A glass of light-bodied red wine like a Beaujolais or a crisp dry cider. Include a wedge of Comté or Beaufort cheese for a classic French 'Apéro' experience. Thinly shave over a simple arugula salad dressed with lemon and high-quality olive oil.