saucisse de Strasbourg



  • feminine A thin sausage made of lean pork, possibly salted, and two thirds its weight of pork back fat, seasoned and flavoured with coriander and mace or similar, mixed with a little saltpetre, all minced at least twice to make a fine paste, packed into thin casings, tied off into 15 to 20 cm lengths, air-dried and then cold-smoked for 8 hours