How to cut the sausage in the rules of the art?

81971 Views 28/07/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

 A real debate and sometimes even a source of conflict, the cutting of the sausage is for all enthusiasts as important as its drying. Patience and learning are the key words to overcome this final step to offer the sausage a tasting worthy of the name and enhanced with all its flavors. 

 "Show me how you cut sausage and I'll tell you who you are!" 

 - We  gives you the 5 rules for cutting dry sausage according to the rules of the art: 

  RULE N°1: THE GOOD SAUSAGE YOU WILL SELECT
 Specialists will recognize artisanal sausages even before they have sliced it. A natural gut and a non-uniform color are unmistakable clues. The cut will reveal the state of maturity of your sausage. A sausage that is only dry on the outside is a sausage that has dried too quickly and is likely to lack flavor. 

 Choose your sausage well so that when it is cut it can retransmit all its flavors. 

  RULE N°2: THE SKIN OF THE SAUSAGE YOU SHALL NOT REMOVE
 You have chosen your sausage, so you have in your hands a quality sausage with a natural and edible skin. Removing the skin before cutting it would be sacrilege. Tender, it will yield under the blade of your knife without you needing to remove it and above all it holds some of the flavors, it would be a shame to deprive yourself of it. 

  RULE N°3: YOU WILL CHOOSE THE RIGHT KNIFE
 In order to cut your sausage in optimal conditions, you should first consider the shape of your knife. A dry sausage having a resistant texture, it seems logical that you are not going to use a flat knife with rounded edges to achieve your ends. Such a composition will require in this sense, a cutting blade not toothed and sharpened as it should be. 

  RULE N°4: THE THINNESS OF THE SLICE YOU WILL ACHIEVE
 Here comes the serious step! You have chosen the right sausage and the right knife, we also recommend that you equip yourself with a wooden board to carry out the most important step: cutting. Knife in hand, you will need to cut thin slices barely a millimeter thick. Task that deserves know-how and a perfect balance between softness and firmness of the gesture. The knife should not force the sausage you are cutting, it should slide practically on its own and split the flesh without shredding it. Accept that the first slice is not perfect, but your requirement must not diminish and the thinness of the slices must always be respected. 

  RULE N°5: PRACTICE REGULARLY CUTTING THE SAUSAGE, YOU WILL MAKE
 Once the right gestures have been acquired and precision found, it would be a shame to lose control. Specialists have proven that 7 days without practicing and all the skills acquired in cutting sausage are forgotten. We admit on our side we preferred not to check if it was true, so we train diligently and we hope you will do the same!