Meats and Sausages
Saucisson au Camembert (Dry Sausage with Camembert Cheese)
Dry sausages made with cheese are very popular in France. Saucisson au Camembert, Saucisson au Roquefort, Saucisson au Beaufort are everywhere as well as Saucisson au Fromage de Chèvre (goat cheese). In USA hard cheese such as Cheddar or Pepper Jack will be a good choice. Dry Camembert sausage is a popular item in France. It was first made in the late 18th century at Camembert, Normandy, in northern France.
| Materials | Metric | US |
|---|---|---|
| Lean pork | 750 g | 1.65 lb |
| Back fat | 150 g | 0.33 lb |
| Cheese (Camembert) | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 28 g | 4.5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Sugar | 3.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Cumin | 1.0 g | 1/2 tsp |
| Garlic powder | 1.0 g | 1/2 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind lean meat into 3/8” (8 mm) particles.
- Cut partially frozen back fat into 1/4 (6 mm) cubes.
- Dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix ground meats with salt and cure #2 until sticky. Add spices, culture, chopped fat and mix again. Finely add cheese and mix all together.
- Stuff firmly into 60 mm pork bungs forming sections 20-30 cm (8-12") long.
- Ferment at 20° C (68° F) for 72 hours, 90-85% humidity.
- Dry at 16 → 12° C (60-54° F), 85 → 80% humidity for 30 days. The sausage is dried until around 30% in weight is lost.
- Store sausages at 10-15° C (50-59° F), <75% humidity.
