Far richer, far more mellow and aromatic than any other type of hard salami that you will find, Saucisson sec brings a wonderful flavor and a wonderful texture. While some saucisson sec is remarkably firm-some say even hard, the flavor is creamy and delicious. Thinly sliced, nearly wafer-like in its consistency, saucisson sec can still impart a full flavor that will leave you begging for more.

Saucisson sec is robust, a remarkable savory blending of flavors that include natural sea salt, pepper, garlic and several other spices. A traditional French sausage whose name literally means “dry sausage”, saucisson sec is anything but dry. The moderate pebbling that you will find inside the saucisson sec makes it nearly creamy in texture. For a hearty meat flavor saucisson sec is absolutely unbeatable, remarkably different from other dry sausages and salami.

Saucisson sec is rich, robust, creamy, and offers a taste that will delight any palate. Traditionally made of a tame well flavored pork, saucisson sec is also frequently made of other meats, including boar, duck, venison and sometimes goose. Every French family and every charcuterie shop has their own distinct recipe for saucisson sec. Most are naturally air dried, full flavored and amazing, no matter how you slice it. Made in a centuries old French style, the full meaty texture and flavor is satisfying whether you slice it and eat it on crusty bread or simply on its own so that you can savor the light taste of garlic and thyme that it offers.

What could be more lovely, more elegant than a saucisson, sliced paper thin, on a fresh French baguette. Top it with a light mustard or a delicious truffle butter for an appetizer that is nothing short of decadent.

Traditional salami has a slightly sweet taste, but can trend toward the tart on occasion. It has more of a greasy taste which tends to be less palatable when eaten alone. It has a rather rocky interior, large meaty pieces interspersed with a slightly higher fat content. Saucisson can be eaten by the slice, the ultimate finger food, or added to crackers, bread or many other things for an outstanding flavor.

That’s not all that saucisson sec is good for however. If you love a hearty flavor, delicate and savory, saucisson sec can impart that to other dishes in which it is an ingredient. Typically served cold, saucisson sec can be equally wonderful when served on a crusty bread, with a creamy cheese broiled over the top.

Typically the French also add saucisson sec to soups and stews to add a remarkable flavoring to a chicken dish or a hearty stew. For something completely different, try the intermingled flavors of saucisson sec on a sandwich of wafer-thin onion, along with smoked turkey and lettuce.

Once you’ve had this amazing taste temptation, no other type of summer sausage or salami will ever stack up to it again.

I learned about merguez lamb sausages about eight years ago when I noticed that a favorite French cafe, La Note, in Berkeley had them on the breakfast menu.  Merguez sausages are quite versatile.  They work equally well for breakfast, with couscous, or on a fresh baguette with brie.  The owners of La Note were nice enough to give me the name of the manufacturer, Fabrique Delices, which indirectly led to the eventual launch of our foie gras and charcuterie website, EnjoyFoieGras.com.

This recipe was inspired by a recipe I saw on twitter posted by RecipesCuisine.

Serves 4

Ingredients

2 cups fava beans, blanched and peeled

4 shallots, chopped roughly

foie gras fat or olive oil

2 lb scallops

4 – 8 merquez sausages

16 basil leaves, chopped, plus leaves for garnish

2/3 cup heavy cream

1/2 cup chicken broth

2 egg yolks

pink pepper

sea salt

black pepper

Instructions

Lightly whisk cream and egg yolk in a small bowl.  Set aside.  Sautee shallots in foie gras fat or olive oil until lightly browned.  Set aside.  Sautee merguez for about 5 minutes until brown (do not overcook).  Sprinkle crushed pink pepper and sea salt on scallops.  Sear scallops in a pan with olive oil.   Meanwhile, add fava beans, basil and chicken broth to shallots and warm.  Then add cream and egg mixture.  Add salt and black pepper to taste.  Heat through on low heat.

To serve, place creamed fava bean mixture on plate.  Place one or two sausages on top of fava beans.  Place seared scallops on top of fava beans.  Garnish with basil leaves.