How to Serve and Taste Saucisson Sec
A good saucisson is a study in patience. It requires the right environment to age, and it demands the right touch when it hits the cutting board.
Temperature is the foundation.
If you take a sausage straight from the refrigerator, the fat will be waxy and the meat will taste muted. Pull it out of the cold thirty minutes before you intend to eat.
- Sharp paring knife or meat slicer
- Wooden cutting board
- Serving platter
What goes in.
- 1 unitSaucisson sec (traditional pork-based)
- OptionalCornichons or pickled onions
- OptionalCrusty sourdough bread
The Razor Thin Margin
Your goal is to slice the casing and meat at a sharp angle. Thin slices allow the fat to melt slightly on the tongue, revealing the peppercorn or garlic notes buried in the cure.
The method.
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.
When it doesn't go to plan.
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.
The ones that keep coming up.
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.
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