Saucisson de L’Ardéche
The sausage Ardèche is a specialty of the mountainous areas of the Ardèche. This dry sausage first appeared on the market in the 17th century. Markets expanded between 1900 and 1939 and, according to Guy Dürrenmatt, helped make ‘saucisson de l’Ardèche’ well known.
Saucisson de l’Ardeche carries PGI 2011 classification.
|Lean pork from shoulder or ham||700 g||1.54 lb|
|Pork belly||200 g||0.44 lb|
|Back fat||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Black pepper||2.0 g||1 tsp|
|Whole peppercorns||2.0 g||1 tsp|
|Cure #2||5.0 g||1 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Garlic||10 g||3 cloves|
|Cumin||1.0 g||1/2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Cloves, ground||0.3 g||1/8 tsp|
|Ginger||0.5 g||1/4 tsp|
|T-SPX culture||0.12 g||use scale|
- Chop meat into 1/4” (6 mm) particles.
- Chop belly and fat into 1/4 (6 mm) particles.
- 30 minutes before mixing step dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix ground meats with salt and cure #2 until sticky. Add spices, culture and chopped fat and mix again. Stuff firmly into 36 mm hog casings. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16 → 12º C (60-54º F), 85 → 80% humidity for 21 days (or longer when larger casing are used). The sausage is dried until around 30% in weight is lost. The sausage should develop a white mold. Store sausages at 10-15º C (50-59º F), <75% humidity.
Saucisson de l’Ardèche comes in different shapes, weights and diameters, depending on the natural casing used. Particle size varies from 6-8 mm. Casings from 30-90 mm, or even larger (caecum, anal canal). The size of casing will influence the drying time which varies from 17-63 days.