🥓 Saucisse sèche
Saucisse sèche is a French dry-cured pork sausage, thin and often shaped in a horseshoe or long rope. It is firm and chewy with a concentrated savoury flavour and a pleasantly salty finish. It is sliced thinly and eaten as part of a charcuterie board or an apéritif with bread, pickles and cheese on the side.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g saucisse sèche
- 1 small cucumber
- 100 g cherry tomatoes
- 50 g cornichons (small gherkins)
- 1 small handful of radishes
- Fresh parsley
Method
- Remove the casing from the sausage if it is thick.
- Slice the sausage thinly on a slight diagonal.
- Slice the cucumber and radishes and halve the tomatoes.
- Arrange the sausage and vegetables on a board with the cornichons and parsley and serve at room temperature.
How to make it lighter
- Slice the sausage very thinly — it makes a small portion feel generous.
- Balance the board with plenty of raw vegetables and pickles rather than adding more cured meat.
- Weigh a portion once: 30–50 g is a typical apéritif serving for such a rich sausage.
History
Dry-cured sausages are an old tradition in mountainous regions of France such as the Auvergne, where air-drying preserved pork through the year; today saucisse sèche is sold across France at markets and charcuteries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →