Hi Brian,
Here you go, two recipes can be found at the following link. You may
have to experiment a bit before you get just the right flavour.
DRY and Semi-Dry Sausage Recipes
Mixing Your Own Cure
http://www.kateryndedevelyn.org/sausdry.htm
1) Lyon Sausage (French)
5 lbs cured ground pork
10 cloves pressed garlic
1 & 1/2 tablespoons of white pepper
4 tablespoons of salt
1 cup white wine
Combine all ingredients. Mix well and refrigerate for 48 hours.
Stuff into hog casing and tie in 8-inch or 18 inch lengths. Hang in a
cool place for 12 - 16 weeks.
2) Dry Cervelat (French)
2 pounds cured ground beef
2 pounds cured ground pork
1 pound cured ground bacon
1 small grated onion
6 cloves pressed garlic
1 & 1/2 tablespoons coarsely ground black pepper
3 tablespoons salt
1 cup dry white wine
Combine all ingredients and mix well. Allow to cure 48 hours in
the refrigerator. Stuff into casing. Tie approximately 4 or 5 inches
in length. Dry from 3-4 weeks. Boil a mixture of white wine, thyme,
sage and bay leaf. Rub the sausage with this and allow to dry another
4 weeks.
"When using salt for sausage making, use Kosher salt. If you must use
ordinary table salt, use approximately 20% less. Kosher salt develops
a milder salt flavor over time."
http://www.kateryndedevelyn.org/sausingr.htm
Additional Links of Interest
Saucisse [some great images]
http://www.hertzmann.com/articles/2001/pork/
"Here's an easy take on saucisson, the French classic that combines
lentils and sausage, although I have chosen to serve it without the
sausage. I had the best saucisson of my life at Paul Bocuse's
restaurant in Lyon, France. I had planned to eat there one Saturday
night, assured when I called ahead that the chef would be in the
restaurant. I was heartbroken when I arrived to find he was not on the
premises. The maitre d' invited me to come back the next day so that I
could get my book and menus autographed and surprised me the next
afternoon when he told me I was expected in the kitchen as the chef's
guest. There, I sat at a granite table where I ate saucisson with Chef
Bocuse himself! This truly was one of the highlights of my career, to
sit and listen to the wisdom of such a legend."
http://www.leitesculinaria.com/recipes/cookbook/truffled_lentils.html
The Provence Cookbook by Patricia Wells
"Saucisse: small fresh sausage.
Saucisse chaude: warm sausage.
Saucisse de Francfort: hot dog.
Saucisse de Strasbourg: redskinned hot dog.
Saucisse de Toulouse: mild country-style pork sausage.
Saucisson: most often, a large air-dried sausage, such as salami,
eaten sliced as a cold cut; when fresh, usually called saucisson
chaud, or hot sausage.
Saucisson à l'ail: garlic sausage, usually to be cooked and served warm.
Saucisson d'Arles: dried salami-style sausage that blends pork, beef
and gentle seasoning; a specialty of Arles, in Provence.
Saucisson de campagne: any country-style sausage.
Saucisson de Lyon: air-dried pork sausage, flavored with garlic and
pepper and studded with chunks of pork fat.
Saucisson de Morteau: see Jésus de Morteau.
Saucisson en croûte: sausage cooked in a pastry crust.
Saucisson sec: any dried sausage, or salami."
http://www.patriciawells.com/glossary/atoz/s.htm
DRY-CURED MEAT & SAUSAGE RECIPES: Dry-cured sausages are not cooked.
This sausage type contains a combination of nitrite and nitrate curing
salts. These products are generally dried using a combination of salt
and controlled temperature and humidity to reduce the moisture level
in the meat below the levels that can cause the growth of spoilage
micro-organisms. Dry-cured products can be kept in the cool
temperatures of a cellar or larder and do not generally need
refrigeration. Like cooked sausages, these products may be flavored
using a smoking process."
http://www.nirvani.net/docs/cache/home.pacbell.net/lpoli/page0003.htm#DRY
I was glad to find this for you and I hope it gets you off to a good
start. If you have any questions, please post a clarification request
and wait for me to respond before closing/rating my answer.
Thank you,
hummer
Google Search Terms Used: saucisson saucisse sèche sec sausage recipes
recette dry french sausage salami lyon |
