Traditional French saucisson sec is naturally seed oil-free but contains industrial preservatives like potassium nitrate and processed sugars. This DIY version uses organic pastured pork, natural sea salt, and celery powder for clean preservation, eliminating artificial additives while maintaining the authentic dry-cured flavor profile.
Based on: Saucisson sec
· Makes approximately 8-10 servings (1.5-2 lbs finished sausage)
· Serving: 156g (matching commercial portion)
Why This Recipe is Seed Oil Free
Commercial Saucisson sec from Fresh & Easy Llc, Le cesarin often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Saucisson sec may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic pastured pork shoulder
1.8kg (4 lbs) - 70% lean, 30% fat · Local farm or Butcher Box organic ground pork shoulder
Primary protein base providing the authentic flavor and fat content essential for proper texture and mouthfeel
Fine sea salt
72g (3 tablespoons + 1 teaspoon) · Redmond Real Salt Fine Sea Salt
Primary curing agent that draws moisture and creates inhospitable environment for harmful bacteria
Edible natural casing that allows proper moisture transfer during curing while maintaining sausage shape
Organic raw honey
15g (1 tablespoon) · Nature Nate's 100% Pure Raw Honey
Feeds fermentation cultures and replaces glucose syrup, promoting proper pH development
Instructions
Step 1. Prepare your curing environment first: you'll need a space that maintains 55-60°F (13-15°C) with 75-80% humidity for 4-6 weeks. A wine fridge with humidity control or dedicated curing chamber works best. Sanitize all equipment with food-grade sanitizer.
Step 2. Grind the chilled pork shoulder through a coarse plate (8-10mm) into a large mixing bowl. Keep meat cold throughout - work quickly and return to refrigerator between steps. The fat should be firm and distinct, not smeared.
Step 3. Dissolve the starter culture in 60ml (1/4 cup) distilled water at room temperature and let stand for 30 minutes to activate. Meanwhile, combine all dry seasonings (salt, celery powder, white pepper, garlic powder) in a small bowl and whisk thoroughly to distribute evenly.
Step 4. Add the activated starter culture, honey, and seasoning mixture to the ground pork. Using clean hands or paddle attachment, mix thoroughly for 3-4 minutes until the mixture becomes sticky and binds together (this is called 'primary bind'). The mixture should hold together when squeezed.
Step 5. Stuff the mixture into soaked natural casings using a sausage stuffer, creating 12-inch links. Fill firmly but not tight - leave room for moisture loss. Tie off ends and prick any air bubbles with a sterilized needle. The casings should feel firm but yield slightly to pressure.
Step 6. Hang sausages in your curing environment with good air circulation around each piece. For the first 3-5 days, maintain higher humidity (85-90%) for initial fermentation. You should see beneficial white mold developing - this is normal and desired. Green or black mold indicates problems.
Step 7. After initial fermentation, reduce humidity to 75-80% and continue curing for 3-5 more weeks until the sausages lose 35-40% of their original weight. They should feel firm throughout with no soft spots. The finished texture should be dense and sliceable, not spongy.
Storage
Finished saucisson sec keeps for 2-3 months wrapped in butcher paper in the refrigerator, or 6-12 months vacuum sealed and frozen. Once sliced, consume within 2 weeks. Store in cool, dry conditions and check periodically for any off odors or unusual mold growth.
Cost Comparison
Cost per serving (homemade)$6.50
Cost per serving (store-bought)$8.50
Savings24%
Higher upfront cost due to quality organic ingredients and specialized supplies, but significant savings over artisan charcuterie pricing. Most ingredients (salt, spices, casings) last multiple batches, bringing future batch costs down to ~$50.