Smoked dry sausage

Smoked sausage, a must for charcuterie lovers, is distinguished by its dark color, pronounced aroma and delicate taste.

What makes smoked sausage so special?

Smoked sausage is prepared in exactly the same way as regular sausage, except that it is smoked before drying .

Smoking consists of exposing meat to smoke from a wood or sawdust fire. It is a food preservation technique, since the action of smoke has an antiseptic and dehydrating effect, which therefore prevents the proliferation of bacteria.

Nowadays, smoking is mainly appreciated for the flavor it brings to charcuterie. Depending on the type of wood used, such as beech, cherry or oak, smoked sausage develops a unique aroma and a refined taste .

The artisanal production of smoked sausage

At La Boutique des Saucissons, the preparation of smoked sausage begins with the rigorous selection of pieces of meat , such as the breast, chosen for their quality. These pieces are chopped into large grains, with a perfect balance of 80% lean for 20% fat. The mixture is then salted and seasoned with natural condiments (sugar, spices) and herbs to enhance the meat.

Next comes the embossing stage , which consists of filling the casings with the sausage meat thus obtained. In our workshops, we exclusively use natural pig casings , which are both flexible and resistant. In addition, they are edible and contribute to enhancing the taste of the sausage. Everything is then tied by hand with linen thread , an artisanal know-how that guarantees a superior quality product.

At this stage, the sausage is still very fresh. The artisan then proceeds to steaming , a step that reduces the humidity of the sausage. Smoking, which can be done hot or cold, is done before drying. Cold smoking is reserved for delicate foods such as fish and vegetables. It gives a beautiful aroma without cooking, because it is done at around 35 °C or even lower. On the other hand, hot smoking ensures both the aroma and the cooking. This process, carried out between around 40 and 100 °C, is used for smoked dry sausage. It gives it its unique character, ready to be enjoyed without further cooking.

Tasting ideas

Smoked sausage is also invited onto aperitif platters and into your kitchen . To compose a beautiful plate of charcuterie for an aperitif, pure pork dry sausage and artisanal smoked dry sausage are two essentials. You can then add other flavors such as:

• Corsican wild boar sausage , because sausage can also include game.

• Corsican coppa , a charcuterie specific to the Isle of Beauty, with a complex aromatic bouquet combined with a light smoky taste that makes it unique.

• Sausages flavored with herbs, spices or cheeses to vary the pleasures.

In the kitchen , smoked sausage is a valuable ally to enhance your dishes: it enhances your pizzas and quiches, brings flavor and consistency to your pasta, goes perfectly with a good raclette and can even revisit the traditional brioche sausage.

Cold, it lends itself perfectly to composed salads or creative canapés. For a tasty and simple cocktail, combine it with puff pastry and a sauce of your choice.

Finally, for your barbecue evenings, think about figatellu, a smoked sausage to cook which, with its authentic taste, will advantageously replace the usual merguez.

Discover now our selection of artisanal smoked sausages, delivered with care for an authentic and refined taste experience.

Best before date (BBD): 40 days.

It is recommended to store this product at a temperature below 18°C.

This product is subject to drying. It may contain traces of nuts.