📝 About This Recipe
Transport your palate to a sun-drenched bistro in Lyon with this luxurious Saucisson à Tartiner. This spreadable dry-cured sausage pâté combines the deep, umami richness of aged French salami with velvety crème fraîche and a hint of Cognac. It is a sophisticated, rustic alternative to traditional rillettes, offering a concentrated explosion of pork and peppercorn flavors that is simply irresistible on a warm baguette.
🥗 Ingredients
The Meat Base
- 250 grams Saucisson Sec (French dry-cured sausage) (casing removed and roughly chopped)
- 50 grams Smoked Pancetta or Bacon (finely diced)
The Creamy Binding
- 100 grams Crème Fraîche (full fat, at room temperature)
- 50 grams Unsalted Butter (softened to room temperature)
- 50 grams Cream Cheese (softened)
Aromatics & Seasoning
- 1 piece Shallot (very finely minced)
- 1 piece Garlic clove (grated into a paste)
- 1 tablespoon Cognac or Brandy (optional but highly recommended)
- 1 teaspoon Dijon Mustard (for a subtle tang)
- 1 teaspoon Fresh Thyme (leaves only, finely chopped)
- 4-5 pieces Cornichons (finely minced for texture)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Espelette Pepper or Smoked Paprika (for a hint of warmth)
👨🍳 Instructions
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1
Begin by preparing the saucisson sec. Carefully peel off the outer white casing (the skin) and discard it. Cut the sausage into small 1/2-inch cubes to make processing easier.
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2
In a small skillet over medium heat, sauté the diced pancetta or bacon for 3-5 minutes until the fat has rendered and the bits are slightly crispy. Remove from heat and let cool slightly.
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3
Place the cubed saucisson sec into a food processor. Pulse several times until the meat is broken down into very fine crumbles, almost like coarse sand.
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4
Add the softened butter and cream cheese to the food processor. Pulse again for 20-30 seconds until the mixture begins to come together into a thick paste.
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5
Add the crème fraîche, Dijon mustard, and Cognac. Process on low speed until the mixture is smooth but still retains a rustic, slightly pebbled texture.
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6
Transfer the mixture from the processor into a medium-sized glass mixing bowl.
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7
Fold in the minced shallots, grated garlic, and chopped fresh thyme using a rubber spatula. This ensures the aromatics remain distinct and don't turn into a bitter paste in the processor.
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8
Add the minced cornichons and the rendered pancetta (including the flavorful fat from the pan) into the bowl. Stir well to distribute the textures evenly.
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9
Season with the freshly cracked black pepper and Espelette pepper. Taste the spread before adding any salt, as the saucisson and pancetta are naturally quite salty.
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10
Transfer the spread into a decorative ceramic crock or small ramekins. Smooth the top with the back of a spoon.
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11
Cover tightly with plastic wrap and refrigerate for at least 2 hours. This 'resting' period is crucial as it allows the fats to firm up and the flavors of the garlic, shallot, and Cognac to meld perfectly.
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12
Remove the spread from the refrigerator about 15-20 minutes before serving. It is best enjoyed slightly softened rather than ice-cold, as the flavors are more vibrant at room temperature.
💡 Chef's Tips
For the best flavor, use a high-quality Saucisson Sec with whole peppercorns or herbs de Provence. If the mixture feels too stiff after chilling, stir in an extra tablespoon of crème fraîche to loosen it. Avoid over-processing the meat into a 'puree'; you want a little bit of bite and texture for an authentic feel. Always peel the sausage skin, even if it is edible, as it won't break down properly in the food processor. This spread keeps beautifully in the fridge for up to 5 days, making it a perfect make-ahead appetizer.
🍽️ Serving Suggestions
Serve with a warm, crusty sourdough baguette or artisanal rye crackers. Pair with a crisp, dry white wine like a Sancerre or a light-bodied chilled Beaujolais. Accompany with extra cornichons, pickled pearl onions, and a dollop of grainy mustard on the side. Top with a sprinkle of fresh chives or a few pink peppercorns for a beautiful presentation. Include it on a larger charcuterie board alongside dried figs, walnuts, and a sharp Comté cheese.