How to Make Saucisse Sèche d'Arles (Traditional & Healthy Version)
Saucisse Sèche d'Arles is a classic French dry sausage hailing from the historic city of Arles in Provence. Celebrated for its robust flavors and satisfying texture, this traditional charcuterie item has been enjoyed for centuries as a cherished appetizer or snack. Made from premium cuts of lean pork and beef, seasoned with aromatic herbs and spices, Saucisse Sèche d'Arles is air-dried to achieve its signature firm bite and concentrated taste. In French culture, preparing and sharing saucisson sec is a beloved ritual, often enjoyed with fresh baguette, cornichons, and a glass of wine. The Saucisse Sèche d'Arles is especially renowned for its delicate blend of garlic, black pepper, and herbes de Provence, which evoke the sunny landscapes of southern France. This recipe offers a healthier, homemade approach, perfect for those seeking authentic French flavors while being mindful of nutrition. Making your own saucisse sèche allows you to control ingredients and sodium, making it a smart choice for health-conscious gourmets who want to experience a true taste of Provence.
Ingredients
- 200g Lean pork shoulder (épaule de porc)
- 100g Lean beef top round (rumsteck)
- 40g Pork fatback (gras de porc)
- 10g Fine sea salt (sel fin)
- 1 tsp Ground black pepper (poivre noir)
- 1 clove Garlic (finely minced)
- 1 tsp Herbes de Provence
- 2g Cure #2 (sodium nitrate blend for dry sausages) (optional but recommended for safety)
- 1 meter Natural pork sausage casing (rinsed and soaked)
- 2 tbsp White wine (dry) (optional, for flavor)
Step-by-step instructions
Step 1 · Chill all meat
Chill all meat, fat, and grinding equipment thoroughly. Dice pork shoulder, beef, and fatback into small cubes.
Step 2 · Pass the meat and fat through a medium grinder plate
Pass the meat and fat through a medium grinder plate. Combine in a large bowl.
Step 3 · Add salt
Add salt, pepper, minced garlic, herbes de Provence, and Cure #2 (if using). Pour in white wine if desired. Mix thoroughly until sticky.
Step 4 · Rinse the sausage casing well
Rinse the sausage casing well, then fit onto a sausage stuffer. Stuff the mixture into the casing, being careful to avoid air pockets.
Step 5 · Twist sausage into one or two long links
Twist sausage into one or two long links. Tie off with kitchen twine, forming loops for hanging.
Step 6 · Weigh the sausage and record the starting weight
Weigh the sausage and record the starting weight. Hang in a cool, humid, and well-ventilated place (12-15°C, 75-80% humidity) for 3-6 weeks, until it loses about 35-40% of its weight.
Step 7 · Once dried
Once dried, slice thinly and serve as an appetizer, accompanied by pickles or a fresh salad.
Why this recipe is healthy
This healthy version of Saucisse Sèche d'Arles is lower in fat and sodium compared to many commercial sausages, thanks to careful selection of lean meats and reduced salt content. Homemade preparation lets you avoid preservatives and additives, supporting heart health and overall wellness. It's a smart choice for those who love French charcuterie but are mindful of their nutrition.
A note on tradition
Saucisse Sèche d'Arles is a signature product of Provence, especially associated with the city of Arles. Historically, it was crafted during cooler months and hung to dry in cellars, making it a staple for festive gatherings and family meals. Today, it's often enjoyed at apéritif time, especially on weekends or during local events celebrating French charcuterie traditions.