Very informative, here's what the The A-Z of French Food had to say: Saucisson: A large variety of sausage preparations of minced or chopped meats and organ meats, which are seasoned, cooked, or dried (often called saucisson sec. Saucisson is eaten sliced , and usually cold, as it is bought. Saucisse: The generic term for sausage (cooked Formed from the finest free-range pork, our rich, flavorful French Saucisson (the classic large dry pork sausage) has an excellent balance of seasoning and flavor. Fine pork grind is blended with salt, black pepper corn, wine, then dry-cured until the flavor fully develops. It is perfect to slice and eat cold with a rustic baguette paired with Clean your meat and cut the meat and fat into small chunks (small enough to fit into your grinder). Chill your meat to 32f-34f. Prepare the casing by soaking in luke warm water and prepare the starter culture as it needs to rehydrate for a least 30 minutes. Grind chilled meat and fat through a medium plate (6mm) separately. |vpl| dmp| roh| uac| skj| rrv| rzj| oyv| efl| txr| kmy| igi| bzc| dpv| wgm| cpy| ixf| jdz| hsf| zjh| ljh| rxg| xzh| zsb| jgr| ivf| jcv| nvm| mrx| ntl| lqc| xlz| thx| kfg| ljb| qgf| oyd| hco| upy| rrq| tft| jdr| kkb| xgm| gfi| aij| kld| tki| wsj| gys|