- Joined
- Thursday September 26, 2013
- Location
- Halifax, Republic of Yorkshire
Sausage?
I find myself quite partial to this delicacy.
Saucisson sec: How do you eat French saucisson?
The name “saucisson” is derived from the French word "dry sausage." Wild sanglier (boar) and taureau (beef) varieties of this French delicacy can be found if you seek care. The French prefer leaner, tougher pork cuts such as leg or shank meat, with fatback or belly meat to fill in the gaps. The...
monpanierlatin.co.uk
To be quite honest, I don't know why this hasn't been a staple of my food shopping as there's really nothing not to like - piggy, fat, salt and flavour. Thinly sliced, as a snack I'll have a good few slices in a ramekin and quite taken to a smear of Chimichurri to smear the slice over. Damn good!
I got a really long one (oo-er!) before Christmas and wolfed it down. Disappointed not to be able to find it again at the supermarket, I found a different, shorter one. Quite different texture and flavour. I can most definitely see this becoming "a thing" ... anyone else a fancier of such sausage?