saucisse d’Alsace-Lorraine

Definition

Food

  • feminine A sausage made from 2 parts of lean pork to 1 part pork fat mixed with saltpetre, seasoning and flavoured with quatre-épices and ginger, packed into hog casings and linked. Sometimes decorated for the Christmas season and eaten at the Réveillon celebratory meal either fried or heated in stock.
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