A lovely fat saucisson drying nicely
Although I have not posted much for a while I have not been inactive on the cooking front. It’s the season for making Saucisson, something which I blogged about in an earlier post that can be found here.
This year I got hold of some beef middle sausage casing, which means that the casing are much fatter than the ordinary hog casings which I used last year. The resulting Saucisson will be tastier and much less prone to drying out before they are consumed. They will take longer to be ready, I think about two months as opposed to one month for the hog casing variety. But as you can see from the photograph they are mottling up well with some white mould and are firming up nicely. I will let you know what they are like at the end of February or early March. Can’t wait!
