French Sausages

Saucisses and Saucissons

In France, small fresh sausages are generally known as saucisses, whilst the larger ones are called saucissons. Although there are regional variations in ingredients, texture and taste, all are made of pure meat, without any cereal binding agents. A wide variety of seasonings can be used, such as sage, peppers, parsley, pistachio nuts, chard, or even truffles and Champagne.

Locally-made country sausages (saucisses de campagne) may be grilled or added to soups or farces (seasoned stuffings). Saucisson de Toulouse are an essential ingredient of cassoulets, but may also be fried or grilled and served with fried apples and mashed potatoes.