franceinfo conso. Eat sausage, yes, but a good one!

Today, eight out of ten dry sausages are not produced according to the rules. They feature synthetic casings and limited fermentation and drying times. But they are the ones that allow the development of the aroma. To compensate, manufacturers add red coloring, flavorings or milk proteins to their deli meats for cohesion. Fortunately, an artisanal sausage is easily recognized.

There are therefore specific rules to follow. First rule: beware of tempting prices. You will never find three authentic sausages for ten euros. A sausage made from fresh meat and natural casing will be sold for more than €30/kg. You will recognize it by the irregular shape of its natural gut. It must be pleated, twisted. If its diameter is equal from one end to the other, it is a synthetic gut. Another clue: it is closed at both ends by strings and not staples.

A dry sausage must be matured for several months, hence the formation of a light gray or even slightly greenish mould. It’s a good sign ! To create an illusion, some manufacturers use talc. The practice is legal. But it shows that the ripening time was quick. You will recognize this trick by the white powder that the talc leaves on the hands. A sausage must be dry, therefore quite firm. If it is soft, it means that the drying time is not sufficient.

Finally, look for the label. It must be clearly visible, even when the seller offers sausage in bulk. It will indicate the level of fat and especially meat: prefer a sausage with 200 grams of meat per 100 grams of finished product rather than 140 grams. it will be tastier.

Finally, if you are spending your holidays in Corsica, be aware that the famous donkey sausage is not a traditional product! This specialty was “invented” in the 1970s with the rise of tourism, and the origin of the meat is not local.