The sausages.

60975 Views 20/07/2022 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

 In Antiquity, everyone exchanged their know-how, #pigs were raised in the open air around the farms. The peasants have always demonstrated real teamwork. Over the ages and depending on the region, several kinds of sausages have emerged, which makes it possible to use several pieces of pork, and even sometimes to mix it with beef. We note today that the French regions most famous for their salted meats are large Roman cities. 

 The sausage had such a strong craze that in the 13th century the authorities had to restrict the variants as they were eccentric. Thanks to these regulations, the traditional #sausage recipe has continued. 

 For its manufacture, it is still a real know-how. A sausage is approximately 3/4 meat and 1/4 fat. The meat is minced more or less finely. This mixture is then seasoned, then put in a casing. Then you have to wait and wait for it to dry. 

 It is generally made up of lean pork or charcuterie pork. But there are also beef, horse, donkey, goat or mule sausages. The spices also vary according to the desire of the producer. A sausage can therefore be classic, traditional or surprising.
 The casing is also to be chosen with care. It can be natural or artificial. If it is natural, the craftsman will have to choose the piece according to the size he wishes to give to his product. 

 During the drying period, which lasts 4 to 10 weeks, at a temperature of 12 to 14°C, the sausage will develop micro-organisms which will contribute to its final flavour. 

 Finally, there are different types of sausages that all have their own particularities:
 - The mountain sausage, pure pork, coarsely minced and packaged in a cauldron*.
 - Dry sausage, prepared with denervated and salted fresh meat. It is coarsely chopped and has a diameter of 30 to 40 mm.
 - The pole sausage is an endless tube of small diameter rolled up on a pole.
 - Household sausage is the most common of sausages, commonly called dry sausage. It is pure pork with a medium mince and embossed under cauldron.
 - The rosette, also known as a spindle, is the largest of the sausages.
 - The pavement, the loaf, the pebble or roundel. It is flattened and slightly elongated.
 - The dry jesus, it has a very wide diameter, about 10 cm at the medium chop.
 - Finely minced sausages
 - The salami, it is pure pork or pork and beef lightly smoked with a very fine mince.