saucisson lorrain



  • masculine A saucisson sec made of 2 parts of lean pork, 1 part of soft pork fat and 1 part lean beef, all chopped finely and mixed with saltpetre, quatre-épices and chopped and crushed garlic, packed tightly into hog casings, tied and strung in 40 to 50 cm links, air-dried for up to 6 months, packing down the filling as needed and keeping the sausage straight.