Saucisson from Arles
Saucisson d'Arles is a Provençal specialty from the city of Arles, notable for its unique blend of pork and beef and its seasoning with coriander and nutmeg. This coarse dry-cured sausage has a characteristically oval shape and a firm, dark-red texture. It is traditionally served cold with bread and olives.
Ingredients(for 1 kg)
Instructions
Meat preparation
1 hourGrind pork and beef separately through a 6 mm plate. Cut fat into 5 mm cubes. Combine all components, incorporate spices and starter cultures, and chill the mixture for 1 hour at 0-2 °C.
Stuffing and shaping
30 minutesTightly stuff the mixture into beef middles (caliber 55-65 mm). Press the sausages into a characteristic oval shape and tie with butcher's twine. Carefully pierce any air bubbles.
Fermentation
48-72 hoursFerment at 22-24 °C and 90-95 % humidity until the pH drops below 5.3. The sausages should feel slightly firm and develop a darker color.
Dry aging
30-45 daysMature in a curing chamber at 12-14 °C and 72-78 % humidity. Maintain the oval shape by regularly repositioning and lightly pressing. Ready at a 30-35 % weight loss.
Pro Tip
The combination of pork and beef is the secret of the typical Arles flavor. Use beef with approximately 10-15 % fat content for the best texture. Lightly toast whole coriander seeds before grinding – this significantly intensifies the Provençal aroma.
Glossary Terms
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