 Sliced saucisson | |
| Alternative names | Saucisse sèche |
|---|---|
| Course | Sausage |
| Place of origin | France |
| Main ingredients | pork |
Saucisson (French: [sosisɔ̃]), also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami.[1]
There is also a tradition of making saucisse sèche in western Switzerland,[2] the term saucisson being used only for sausages with interrupted maturation, therefore cooking sausages.[3]
- ^ "Saucissons secs" (in French). Le Centre d'Information des Charcuteries-produits Traiteurs (Infocharcuteries). Archived from the original on 2013-09-23. Retrieved 2013-09-16.
- ^ "Saucisses sèches valaisannes". Culinary Heritage of Switzerland. Retrieved 11 March 2023.
- ^ "Saucisson neuchâtelois (IGP)". Culinary Heritage of Switzerland. Retrieved 12 March 2023.
Le saucisson neuchâtelois est un saucisson cru et fumé de porc. Il appartient à la famille des saucisses dites à maturation interrompue (que l'on pourrait faire sécher, mais qui sont en général cuites alors qu'elles sont encore moelleuses) typiques de la Suisse romande, qui comprend également les saucissons vaudois et fribourgeois, le boutefas, la longeole, la saucisse d'Ajoie, les saucisses aux choux et au foie.
[Saucisson neuchâtelois is a raw and smoked pork sausage. It belongs to the family of so-called interrupted maturation sausages (which could be dried, but which are generally cooked while still soft) typical of French-speaking Switzerland, which also includes Vaud and Fribourg sausages, Boutefas, Longeole, Saucisse d'Ajoie, cabbage and liver sausages.]