Meats and Sausages
Saucisson aux Noix (Dry Sausage with Walnuts)
French dry walnut sausage has unique taste and flavor. Use lean shoulder meat without connective tissue. For best particle definition process cold meat and partially frozen fat.
| Materials | Metric | US |
|---|---|---|
| Lean pork, no connective tissue | 750 g | 1.65 lb |
| Back fat or hard fat trimmings | 100 g | 0.22 lb |
| Walnuts, halved | 150 g | 0.33 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 |
| Garlic powder | 1.0 g | 1/2 tsp |
| T-SPX culture | 0.12 g | use scale |
Notes
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, halved walnuts, chopped fat and mix again.
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.
