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Health and Beauty

Saucisson sec

A coarsely cut and simply seasoned French country
sausage that allows the quality of good pork to shine.

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Calories	--
Total Fat	--
Saturated Fat	--
Total Carbohydrate	--
Sugars	--

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Serves: 20

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Total Time: 60

Prep Time: 60

Ingredients

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U.K.

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Makes about 700g saucisson sec
1 kilogram(s) boneless shoulder of organic pork, chilled
110 gram(s) pork back fat, chilled
20 gram(s) finely ground sea salt
1.5 teaspoon(s) coarsely ground black pepper
2 teaspoon(s) sugar
Half teaspoon(s) curing salts (organic dry-cure for bacon)
1 clove(s) garlic, crushed to a paste
Drying: four of more weeks

Mince the pork and fat coarsely into a chilled bowl. Add the remaining ingredients and mix very thoroughly. Chill for several hours or overnight, then mix very thoroughly again before filling the casings.
Fill, finish and mature as for salami.