Walnut Sausage
The Saucisson aux Noix is a refined French dry sausage in which coarsely chopped walnuts give the pork farce a nutty, slightly bitter note. The sausage is slowly air-dried and develops a firm texture and deep, complex aroma. It is a popular specialty from the Auvergne and is often served as part of a charcuterie board.
Ingredients(for 1 kg)
Instructions
Preparing the Ingredients
30 minutesToast walnuts in a dry pan over medium heat until golden brown and allow to cool. Cut pork and fat into cubes, chill well, and grind through the 8mm plate. Weigh out all ingredients and set aside.
Mixing and Stuffing
20 minutesKnead the ground meat with salt, pepper, sugar, and the starter culture vigorously for 5 minutes. Gently fold in the toasted walnuts to maintain whole pieces. Immediately fill the mixture into beef middles (caliber 55-65 mm) without air bubbles and tie the ends firmly.
Fermentation
24-48 hoursHang the filled sausages at 22-24°C and 90-95% relative humidity for 24-48 hours for fermentation. The sausages should slightly change color and become firmer. The pH value should drop below 5.3.
Drying and Maturation
4-6 weeksTransfer the fermented sausages to a maturation chamber at 12-15°C and 80-85% humidity. Check daily and turn every 2-3 days. The sausages are ready when they have lost at least 30% of their original weight and feel firm to the touch.
Pro Tip
The walnuts should be briefly toasted before mixing into the sausage mass — this significantly enhances the nutty flavor. Even maturation requires regularly turning the sausages to prevent one-sided drying.
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