The Sausage Melee

Let's not get confused about "the scrum"

Making a dry sausage, in fact, means putting "the scrum" into a casing. Be careful not to confuse it with a rugby scrum, although one could find many analogies...

1. The composition of the sausage "scrum"

The sausage "scrum",

is the mixture of fat and lean parts (muscles) of pork that is salted and seasoned in its own way, and which has a sausage meat-like appearance. At Debroas, we add a touch of Ardèche Syrah red wine, in accordance with our original regional recipe.

The rugby scrum,

is the mixture of the forwards from both teams. The forwards are amicably called "the big guys" in rugby jargon. And a big guy in rugby, one could say, is a mixture of fat and muscles. And often, in the third half, there's red. Surprising, isn't it?

2. The geographical situation for the sausage scrum

If we compare the regions of France where dry sausage is made and those where rugby is played, there is a certain similarity, which is also very surprising! So embark with us on this beautiful and tasty journey...

Let's start with the Southwest, the cradle of rugby and a great region for charcuterie. There you'll find Bayonne ham, Pyrenean sausages, and Toulouse sausage. And what about this great rugby region with teams from Bayonne, Biarritz, Bordeaux Bègles, and Toulouse? Moving eastward, you'll find the Black Mountain sausages, surrounded by Castres, Narbonne, and Béziers, three cities where rugby is king. Then, we move on to Nîmes and its neighbor Arles with its famous donkey sausage.

Going up the Rhône valley, taste the good Ardèche sausages (ours :)) and the former famous team of La Voulte of the Camberabero brothers' team. We arrive in Lyon where the emblematic sausage is the Rosette de Lyon. In the Alps, there are small flavored sausages, specialties of Savoy very common in ski resorts with the cities of Chambéry and not far from Grenoble.

Now let's move on to the Massif Central, with its famous Auvergne sausage, and there we find the great team of Clermont-Ferrand.

Then Paris, which has two teams: Racing and Stade Français but where unfortunately no sausage is made. But you can find everything in Paris, can't you?

Finally, the exceptions that confirm the rule: Toulon and more recently La Rochelle with its magnificent season in the Top 14 this year. So Toulon and La Rochelle residents, we forgive you for not making sausages because the climate is not favorable to you, but we have no doubt that you are great connoisseurs of this wonderful local product!

3. The movement

In rugby, the referee positions the scrum with three commands: "Crouch," "Bind," and "Set." It's on the third command that serious things happen, i.e., "the push" when the two teams collide, and then the stronger one wins. Well, it turns out that the sausage scrum is pushed (with a stuffer) into a more or less large casing so that it takes the shape of a sausage or a salami.

The "scrum" of our dry sausages

Our flavored regional sausages combine authenticity and health:

Use of fresh and noble meat; 100% pure traced French pork, exclusively shoulder and belly
Use of 100% natural ingredients, without colorings; salt, pepper, spices, Ardèche Syrah wine
Respect for original recipes, generous in meat with only 20% fat content during preparation