On the French charcuterie routes.

63347 Views 20/07/2022 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

During the cold season, the #sausages are used to make many local or national winter dishes: #Sauerkraut, , #hotpot, , #jar-fire,…

If its name comes from the Latin word salsicius, derived from salsus (salted), and designated, in Rome, pieces of minced meat preserved in salt, few words in the French language have given rise to a string of names to designate always more or less one #sausage or one #dough.

We can cite, at random, #cervelas, , #chipolatas, , #godiveau, , #figatelle, , #ficatellu, , #crepinette, , #diot, , #constable, , #longanisse, , #merguez, , #soubressade, , #sabodet, garlic sausage, beer sausage, Strasbourg sausage, Frankfurt sausage, Toulouse sausage, Morteau sausage, Montbéliard sausage, Viennese sausage, herb or white wine sausage, #knack, , #mettwurst, , #schinkenwurst, cocktail sausage…

Formerly a product with a festive connotation, consumed occasionally, charcuterie is now fully integrated into our daily diet.

In 2020, the French consumed around 210,000 tonnes of sausages of all kinds, including in particular, and this despite the halving in twenty years of the number of artisanal or traditional charcuterie.
In 2020, there are still some twenty thousand throughout France:

• 70,000 tonnes of Frankfurt and Strasbourg sausages
• 12,000 tonnes of Toulouse sausages
• 6,000 tonnes of Montbéliard sausages
• 5,000 tonnes of Morteau sausages
• 4,500 tonnes of black pudding and white pudding

The method of processing sausages makes it possible to distinguish four main families of French sausages:

– Raw sausages for grilling, frying or frying (eg chipolata or merguez), ideal for summer barbecues.

– Spreadable sausages made of meat (for example Alsatian mettwurst) or liver (leberwurst)

– Steamed raw sausages, smoked or not, which are eaten poached in a cooked dish such as hotpot or garnished sauerkraut, (sausage of #Moreau and of #Montbeliard), especially when winter arrives.

– Heart-cooked sausages, the best known of which is the knack or Strasbourg sausage, but also the tasty Frankfurt sausages and cocktail sausages.

In the four corners of France, France invites the gourmet and the hungry alike for a culinary stroll along the route of the regions and their terroirs which offer a multitude of sausages attesting to customs that are often very old and which today consecrate the knowledge -make breeders and manufacturers.