Smoked saucisson, a must for charcuterie lovers, is distinguished by its dark colour, pronounced aroma and delicate taste.
What makes smoked saucisson so special?
Smoked saucisson is prepared in exactly the same way as regular saucisson, except that it is smoked.
Smoking is above all appreciated for the flavour it brings to charcuterie: smoked saucisson develops a unique aroma and a refined taste .
The artisanal production of smoked saucisson
At La Boutique des Saucissons, the preparation of smoked saucisson 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 saucisson. 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. The saucisson is then smoked, which gives it its dark colour, its pronounced aroma and its unique character. It is enjoyed as it is, with no cooking needed.
Tasting ideas
Smoked saucisson is also invited onto aperitif platters and into your kitchen . To compose a beautiful plate of charcuterie for an aperitif, pure pork dry-cured saucisson and artisanal smoked dry-cured saucisson are two essentials. You can then add other flavours such as:
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Corsican wild boar saucisson , because saucisson can also include game.
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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.
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Saucissons flavoured with herbs, spices or cheeses to vary the pleasures.
In the kitchen , smoked saucisson is a valuable ally to enhance your dishes: it enhances your pizzas and quiches, brings flavour 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 Corsican pork liver sausage, for cooking, which, with its authentic taste, will advantageously replace the usual merguez.
Discover now our selection of artisanal smoked saucissons, delivered with care for an authentic and refined taste experience.
Best before date: 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.
