Photograph of the finished Fuseau lorrain

France · Xúc xích hun khói Fuseau lorrain

Fuseau lorrain

2 hr Hands-on time + 48 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 720 g
  • Photograph of Pork fat Pork fat 200 g
  • Photograph of Sausage casings Sausage casings 4 segments
  • Photograph of Coarse salt Coarse salt 32 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Red wine Red wine 120 ml
  • Photograph of Nutmeg Nutmeg 2 g

Method

  1. 1 Cut the pork and fat into 8 mm cubes, then mix with coarse salt, pepper, garlic, nutmeg, and red wine.
  2. 2 Refrigerate for 24 hours to allow the salt to penetrate evenly before stuffing; stuffing immediately will prevent the meat from binding together.
  3. 3 Stuff the sausage casing into a 6 cm thick section, then prick the surface all over with a needle to allow the air to escape.
  4. 4 Hang to dry for 24 hours at 12 degrees Celsius until the surface of the peel is dry and no longer sticky to the touch.
  5. 5 Smoked at below 25 degrees Celsius for 4 hours, then boiled at 80 degrees Celsius for 50 minutes before eating.
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