Making dried sausage at home by Sébastien from TomPress

Starting with a recipe for Toulouse sausage, you can make dried sausage. Nothing could be easier.

Ingredients for 1 kilo
- 250 g of pork breast
- 750 g of shoulder or ham
- 19 g of salt at least
- 3 to 5 g of pepper
- 1 bag of narrow pork casing (epiboymm)

First, prepare your casing (see the special feature ""How to prepare your casing"" and leave it to steep in warm water until it becomes supple.
Weigh your seasoning carefully, prepare your meat and mince it with a n°12 plate. Pack it tightly in the casing. If you find an air pocket, pierce it with a needle. Once your sausage is made, leave it to rest and drain over a grill or a sausage stand.

Now you have two options:
- Either you live in a dry region and you can leave it to dry directly. Unroll your sausage on a chestnut perch hanging 30 cm loops and hang it in a cool and well-aired place.
- If you feel that the air where you live is not dry enough to dry the sausage quickly, then it is a good idea to let it ""sweat"" for a couple of days in a hot, damp place before putting it in the dryer. See the special feature ""How to make saucisson and dried sausage""

Enjoy your sausages!


Every year, Sébastien (from the TomPress team) makes his own processed meats. He feels that the best way to get exactly what you want is to do it yourself!
And if it is easy, then there´s no excuse not to do it…