Classic Saucisson Sec (French Cured Sausage) Recipe

The Spruce Eats
Serves: 28 Save

Ingredients (9)

  • 4 1/2 pounds (2 kilograms) pork meat
  • 1/2 pound (225 grams) fatback
  • 1 1/2 ounces (40 grams) kosher salt
  • 1/4 to 1/2 ounce (10 grams) coarsely ground black pepper
  • 1/2 ounce (15 grams) ​dextrose
  • 1/4 ounce (6 grams) curing salt no. 2
  • 2/3 ounce (18 grams) garlic, minced to a paste
  • 1/4 cup (59 milliliters) dry white wine
  • 8 feet hog casing, or sheep casing, soaked in tepid water for 2 hours before use

Directions

Learn how to make this recipe at The Spruce Eats

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