How to Serve and Taste Saucisson Sec
Saucisson is a cured, air-dried pork sausage that relies on temperature and thickness for its expression. Serve it at room temperature to allow the fat to soften, and slice it thin enough to be translucent, as thick chunks mask the complexity of the cure and the texture of the grind.
- Difficulty
- Easy
- Total time
- 15 min
- Hands-on
- 10 min
- Serves
- 4-6
Ingredients
- 1 unit Saucisson sec (traditional pork-based)
- Optional Cornichons or pickled onions
- Optional Crusty sourdough bread
Step by step
Bring to temperature
Place the whole sausage on the counter away from direct sunlight for 30 minutes. The casing should feel firm but not rock-hard.
Remove the casing
Some natural casings peel away easily; others are designed to be eaten. If the casing is tough or papery, make a shallow vertical slit with your knife and peel it back carefully.
Angle the knife
Hold your knife at a 45-degree angle to the sausage. This increases the surface area of each slice, making them easier to arrange and more pleasant to bite.
Slice
Aim for a thickness of 2 millimeters. If you can see the light through the meat, you have done it correctly.
Questions people ask
Should I eat the white powder on the outside?
That is the 'fleur,' or noble mold. It is a natural part of the curing process and is perfectly safe and intended for consumption.
How do I know if it has gone bad?
Trust your nose. A healthy saucisson smells like fermented meat, pepper, and earth. If it smells like ammonia or has a slimy residue, discard it.
Tips
- Always slice as you go rather than pre-slicing the entire log, as it will dry out and harden once exposed to air.
- Pair with something acidic, like a cornichon, to cut through the richness of the pork fat.
- If the casing is stuck, run it under a very quick stream of warm water and pat dry before peeling.