faire son saucisson sec pas a pas

Cut pork shoulder and pork fat into small cubes.

Mix pork cubes with salt, black pepper, and sugar in a large bowl.

Add minced garlic, herbs de Provence, nutmeg, and cure #2 to the mixture.

Pour in red wine and ice water, mixing until well combined.

Grind the mixture using a meat grinder fitted with a coarse plate.

Stuff the hog casings with the ground meat mixture, being careful to avoid air pockets.

Twist the sausages into links and tie off the ends securely.

Prick the sausages with a needle to release trapped air.

Hang the sausages in a cool, dry place for 24 hours to dry.

Smoke the sausages over low heat for 2-3 hours, maintaining a temperature of 160°F.

Allow the sausages to cure in a cool, humid environment for 3-6 weeks.

Check the sausages regularly for mold and moisture levels.

Once cured, slice and serve with crusty bread and cheese.

Spice Level:

Allergens