Saucisson d’Alsace

French dry sausage

Lean pork800 g8.8 lb
Back fat200 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose2 g1/2 tsp
Non-fat dry milk20 g3 tsp
White pepper3 g1.5 tsp
Garlic2 g1/2 clove
Nutmeg0.5 g1/2 tsp
Cloves, ground0.3 g1/4 tsp
Cinnamon0.5 g1/2 tsp
Dark rum15 ml1 Tbsp
T-SPX culture0.12 guse scale
  1. Grind pork and back fat through 3/16” plate (5 mm).
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix all ingredients with ground meat.
  4. Stuff firmly into beef middles or 3” protein lined fibrous casings.
  5. Ferment at 20º C (68º F) for 60 hours, 90-85% humidity.
  6. Cold smoke at 18-22° C (64-72° F) 12 hours.
  7. Dry at 16-12º C (60-54º F), 85-80% humidity for 1-2 months.
  8. Store sausages at 10-15º C (50-59º F), <75% humidity.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs