📝 About This Recipe
A cornerstone of French gastronomy, Saucisson Sec is a traditional dry-cured pork sausage that embodies the rustic elegance of the Auvergne region. This recipe yields a deeply savory, slightly tangy, and firm-textured salami punctuated by the warmth of black peppercorns and a hint of garlic. Masterfully fermented and air-dried, it is a labor of love that rewards the patient cook with a complex flavor profile that simply cannot be replicated by store-bought varieties.
🥗 Ingredients
The Meat and Fat
- 2250 grams Pork Shoulder (Boston Butt) (trimmed of silver skin, chilled to 32°F)
- 250 grams Hard Pork Back Fat (diced into small cubes, chilled until firm)
The Cure and Seasoning
- 62 grams Kosher Salt (approx. 2.5% of total meat weight)
- 6 grams Curing Salt #2 (contains nitrates and nitrites for long-term curing)
- 10 grams Dextrose (essential food for the starter culture)
- 15 grams Whole Black Peppercorns (toasted and coarsely cracked)
- 5 grams Garlic Powder (high quality for even distribution)
- 60 ml Dry White Wine (Chardonnay or Muscadet) (chilled)
The Cultures and Casings
- 1/2 teaspoon Bactoferm F-RM-52 Starter Culture (diluted in 2 tbsp distilled water)
- 1/4 teaspoon Mold 600 (Penicillium nalgiovense) (optional, for the white bloom exterior)
- 3-4 meters Hog Casings (32-35mm diameter, rinsed and soaked)
👨🍳 Instructions
-
1
Sanitize all equipment (grinder, bowls, stuffer) thoroughly. Place the pork and back fat in the freezer for 45-60 minutes until they are crunchy-cold but not frozen solid.
-
2
Grind the chilled pork shoulder through a medium (6mm to 8mm) plate. Grind the back fat separately or hand-dice it into 3mm cubes for a traditional 'speckled' look.
-
3
In a small bowl, dissolve the Bactoferm F-RM-52 starter culture in room temperature distilled water and let sit for 15-20 minutes to activate.
-
4
Combine the ground meat and fat in a large chilled bowl. Add the salt, curing salt #2, dextrose, cracked pepper, garlic powder, and the activated starter culture.
-
5
Mix the meat by hand or in a stand mixer on low speed for 2-3 minutes. Gradually pour in the white wine. Continue mixing until the primary bind is achieved—the meat should be tacky and stick to your hand when turned upside down.
-
6
Flush the hog casings with warm water. Load the meat mixture into a sausage stuffer, ensuring no air pockets are trapped in the cylinder.
-
7
Stuff the casings firmly but carefully. Twist into 8-inch links or tie off with butcher's twine. Use a sterilized sausage pricker or needle to pop any visible air bubbles under the skin.
-
8
Fermentation: Hang the sausages in a warm, humid spot (70-80°F with 90% humidity) for 24-48 hours. This allows the starter culture to drop the pH, making the meat safe and tangy.
-
9
If using Mold 600, dissolve the powder in distilled water and either spray it onto the sausages or dip them briefly after the fermentation stage.
-
10
Drying: Transfer the sausages to a curing chamber (55°F and 75-80% humidity). Ensure good airflow but avoid direct drafts which cause case hardening.
-
11
Monitor the weight. The saucisson is ready when it has lost 30-35% of its original green weight. This usually takes 4 to 6 weeks depending on the thickness.
-
12
Once cured, remove the twine. Slice thinly on a bias and allow the meat to breathe for 10 minutes before serving to let the aromas bloom.
💡 Chef's Tips
Temperature control is everything; keep the meat near 32°F during grinding to prevent the fat from 'smearing' and ruining the texture. Always use distilled water for cultures, as chlorine in tap water can kill the beneficial bacteria. If you see 'fuzzy' green or black mold, discard the sausage; however, a chalky white powdery mold (Penicillium) is desirable and protects the meat. If the outside feels hard but the inside is soft, your humidity is too low; increase humidity to prevent 'case hardening'. Label each sausage with its starting weight so you can accurately track the 35% weight loss goal.
🍽️ Serving Suggestions
Serve on a wooden board with crunchy cornichons and pickled silver skin onions. Pair with a crusty sourdough baguette and a generous smear of high-fat salted French butter. Accompany with a glass of Beaujolais or a crisp, dry Rosé to cut through the richness of the pork fat. Add a wedge of aged Comté or Brie de Meaux for the ultimate Parisian bistro experience. Slice leftovers into small batons and use them to flavor a traditional Cassoulet or a rustic lentil stew.