Pepper Saucisson
Saucisson au Poivre is a classic French dry-cured sausage whose entire exterior is coated with a generous layer of coarsely crushed mixed peppercorns. This pepper crust gives the sausage not only a visually impressive appearance but also an intensely aromatic and slightly spicy flavor profile. The saucisson is among the most beloved charcuterie products in France.
Ingredients(for 1 kg)
Instructions
Preparation
45 minutesGrind meat and fat through a 6 mm plate. Thoroughly incorporate curing salt, ground pepper, sugar, and starter cultures. Chill the mixture for 45 minutes at 2 °C.
Stuffing
20-30 minutesTightly stuff the mixture into soaked pork casings (caliber 40-50 mm). Form even sausages of approximately 25-30 cm length, tie off, and pierce all air bubbles.
Fermentation and pepper crust
48-72 hoursFerment at 22-24 °C and 90-95 % humidity. When the surface is slightly dried and tacky after approximately 48 hours, generously roll the sausages in coarsely crushed mixed peppercorns and press the crust firmly.
Maturation
21-35 daysMature at 12-14 °C and 74-80 % humidity. The pepper crust protects the sausage and flavors the outer meat layer. Ready at a 28-33 % weight loss.
Pro Tip
Roll the sausages after fermentation when the surface is slightly dried and tacky – this ensures the pepper crust adheres perfectly. Use a blend of black, white, pink, and green peppercorns for maximum aromatic complexity and an attractive appearance.
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