Three Types of Sausages

Sausages for Broiling

Godiveaux Small casing, 8 inches long, fine texture

Chipolata Small casing, 8 inches long, fine texture, often flavored with herbs

Paysanne Medium casing, 6 inches long, coarse texture

Toulouse Medium casing, 6 inches long, fine texture

 

Sausages for Poaching

Paysanne Medium casing, 6 inches long, coarse texture

Frankfurter Small casing, 6 inches long, smooth texture, can be smoked

Strasbourg Small casing, 6 inches long, smooth texture, may contain beef, often colored red

Saveloy Large casing, 10 inches long, fine texture, may contain truffles and pistachios and is served in slices

Montebéliard Small casing, 6 inches long, fine texture, smoked sausage, with cumin and shallots

Morteau Large casing, 10 inches long, coarse texture, smoked sausage, secured with twine

 

Sausages for Spreading

Strichtwurst Large casing, 6 inches long, fine stuffing often with pig's liver (Lewerwurscht or "Liverwurst"), flavored with cumin and paprika, smoked

Soubressade Large beef casing, fine stuffing with large pieces, often flavored with pepper

 

• from:
• Pork and Sons
• The Most Authoritative and Whimsical Look At the Pig
• by Stéphane Reynaud
• Phaidon Press
• Hardcover: 370 pages; $39.95
• ISBN: 0714847909
• Recipe reprinted with permission.

Buy Pork and Sons

 

Pork and Sons

• Excerpt

  • Three Types of Pork Sausages

• Recipes

  • Bayonne Ham with Toasted Nuts and Piquillo Peppers
  • Barbecued Suckling Pig
  • Wild Boar Chops with Tart Red Fruits

 

• Cookbook Profile Archive

 

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This page created May 2007

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