hi I bought some Saucisson in COOP. I assumed it is cured like Chorizo and doesn't need to be cooked but how can I be sure? it's "Saucisson au marc", in fact this exact one:
As far as I know, it has been pre-cooked, but you should heat it up in hot water. Don't let the water boil, as then the sausage will burst. Very tasty when warm, never tried it cold but tend to think it would not be recommended.
Edit: Oops, just googled to be sure - it could well NOT be pre-cooked! "Sauccison" covers a broad variety of sausage, including chorizo - but many also use raw or slightly cured meat. It is recommended to let it "cook" gently in water for about 45 minutes... I must say, I would not have left it in that long, smelling it would drive me crazy and I would fish it out before then.
Yes pretty sure you have to cook it.
Very nice with mustard and Sauerkraut.
BTW If it is similar to saucisson vaudois and saucisson neuchatelois there should be cooking instructions somewhere (usually under the label)
I wouldn't boil it, it explodes. The last one looked like a fleece sock turned inside out. Still tasted great.
you need to make holes.... so it won't explode when boiled.
Usually it's written on the "label" if you have to boil it.
(that's now that you understand why you have to learn the local language... )
Names might be different in Switzerland, but in France, saucisson is eaten cold (as is) and saucisses are cooked.
Here is confirmation from David Lebovitz himself
Yeah, it said 70 degrees for a half hour, I did, it still exploded. I love sausages, even the fleecy socky looking ones, so it's ok. It might have been the Vaudois saussise with cabagge, can I make holes in that one? The label never said anything about holes..
Yes in Switzerland it's different as Saucisson Vaudois needs to be cooked (100% sure of that).
My fav... I always make holes in it, small ones with a knife.
That's good to know. You've just saved me from potentially eating slices of raw sausage!
Don't make holes in it. Don't boil it!!
Cook it on a low simmer for about 45 mins.
Goes best with mashed potatoes and sauerkraut or any kind of buttery cabbage you like!
Don't forget to peel before eating too, otherwise it will be VERY chewy!!!
Look for the phrase 'zum rohessen' (if you're in the German speaking part of Switzerland) - it means 'to eat raw' .
Otherwise, I'd cook it.
A "saucisson sec" is rather like a salami and "zum rohessen" - to eat likewise.
A "saucisson au Marc" should most definitely be cooked!!
bollocks. I nibbled on it before posting this thread and deciding to cook it (sliced it and fried it). I wish I'd seen all these responses before doing either of those things.
If I die I will post to warn others.
I am glad many of the members are experimenting with the " new " foods here, some recipes which date back to the Romans.
Even for us, things can get a bit nervous when close to any of the Frontiers; " Where did it come from, really ? " It was common in previous years to be confronted with people in these areas, selling sausages of dubious origins and unspeakable manufacturing cleanliness out of small backpacks. And yes, when I was young, climbing, and hungry, I was tempted.
As a rule, cook any new or unknown sausage on low setting, in water for 30-40 minutes, even the ones from Neuchatel. No need to make holes in the casing. There are low, lidded pans here for that, known as Braters. We have a good one from ROĢSLE, and it is used weekly.
Holes are easy to make, just break a toothpick in two pieces and put them in the saucisson, then cook it on a low simmer for about 40 minutes.
Some saucissons can be cooked in white wine too!
Excellent with papet vaudois (leek and potato hotpot, available ready-made in Migros and Coop; it's LOVELY).
You are going to look mad swiss if you do the toothpick thing
I've been slicing up the saucisson vaudois and frying it with onions and tomatoes etc. to go into a pasta or an omelette.
Sacrilege perhaps, but tasty. I will try the simmering-it-whole option next.
My sausage addiction can't stand this thread any longer. My mouth is watering...