Homemade Sausage Making

Does anyone have any recipes for this cold smoked French sausage smoked with juniper berries?

Bert

Bingo! Great minds must think alike! I was just reading about Morteau a few days ago in "the Professional Charcuterie Series, Vo. 2, which I acquired recently. There is a very detailed description of the sausage, ingredients and process. Six illustrated pages. I will see whether I can photograph the pages and post them here. Where did you hear about this sausage? Did you taste it?

Speaking of French sausage how about the saucisson sec. or Rosette recipe that was smuggled home from France.

I subscribe to Saveur magazine's email program and they sent me a link to 50 French classic recipes. Here is the link: http://www.saveur.com/dominique-ansel-cassoulet-recipe

Bert

Here ya go Bert! Get crackin' and let me know when it's ready and I'll swing by.

Hi Redzed: Many thanks for posting those pages for me. I see reference to a hearty spice blend on page 42. Do you have that page? Also curious about the amount of cure called for. Either 15 gms of saltpeter or 90 gms of curing salt. If using cure # 1, how much do you suggest?

Bert

You will need to calculate the percentages that you actually need in using that particular blend. I'm in the process of making a venison saucisson and will be using the spice blend for game that you see above. As to salt, use 16-18g per kilo and 2-2.5g of cure 1. Let us know how it turns out. It's a very interesting sausage and I wonder how the use of conifer branches affects the flavour.