A Gathering with Friends: The Art of Serving the Perfect Sausage
There’s nothing like a good sausage to complement the lively conversations at a friendly gathering. And when it’s sliced to just the right thickness, it’s even better.
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The Science and Craft Behind Sausage Making
While everything must come to an end, a sausage has two. Be it peppered, studded with nuts, or flavored with garlic, you can start enjoying a sausage from either end. A staple at picnics and casual get-togethers, this charcuterie delight is certainly full of flavor. Created from a mix of lean meat and pork fat, coarsely or finely ground depending on the recipe, its filling is enhanced with a robust blend of spices, ranging from berries to dried fruits, and even cheese or alcohol. After being stuffed into its casing and tied up neatly, it then undergoes a drying process over several days. It is during this crucial phase that its flavors mature and intensify thanks to the natural bacterial flora. Indeed, it’s a kind of magic.
But sausage isn’t limited to just the traditional dry sausage stick. In the Lyon region, for instance, you might come across the ‘jesus’ sausage, notable for its pear shape, or the celebrated ‘rosette’, which uses the most prized parts of the pork. Some sausages are even protected by a PGI (Protected Geographical Indication), like the Ardèche sausage, known for its distinctive reddish hue when sliced, or the one from Ardenne, which is similar to salami. Not to forget the Corsican ‘figatellu’, made primarily from pork liver.
The Art of Slicing Sausage
The making of a sausage certainly requires distinct expertise, and so does its slicing. The way a sausage is cut fundamentally affects the sensory experiences and the enjoyment of eating it. First, you must choose a high-quality product, ideally handcrafted and encased in a natural skin – so you can savor the rind, which adds depth and flavor. Of course, you carefully remove the inedible skins, like those on ‘cervelas’ or garlic sausage, which contain collagen to aid in preservation. Next, you need the right knife: sharp, but definitely not serrated, to avoid shredding the casing and meat (say goodbye to clean, perfect slices on your charcuterie board). Finally, you adjust to slice your pieces thinly. Thinly, yes, but how thin exactly?
According to Swiss butchers Del Maître, a perfect slice of sausage should be about 1 mm thick to fully release its flavor potential. That’s roughly the thickness of a grain of couscous, a raspberry seed, or a CD. Now, which disk will you use as your benchmark?
The slice of sausage is far more than just a piece of meat; it’s a true art form. A slice too thick and the texture becomes less refined; too thin, and you may lose the depth of its flavors. At 1 mm thick, the sausage truly shines, offering a tasting experience where every nuance and aroma is perfectly balanced. The precision of the cut, using a well-sharpened knife, is far from a trivial detail.
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