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What to eat in France? Top 8 French Sausages and Salamis

Last update: Wed Feb 12 2025
Top 8 French Sausages and Salamis
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Best French Sausage/Salami Types

01
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Rosette de Lyon is a French sausage originating from Lyon, hence the name. This rich and flavorful sausage is made from pork meat that's blended with sea salt, peppercorns, and garlic in a natural beef casing. It's typically cured for a month, resulting in sweet and mellow flavors of the sausage.


The word rosette in its name is believed to refer to its rose-colored visual appearance. It's recommended to slice the sausage and serve it with a baguette and cheeses such as Grana Padano or Taleggio.

02
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Saucisson de l'Ardéche is a sausage made from pork meat and fat, produced in the Ardéche region in south-east France. According to the traditional recipe, a mixture of matured and fresh meat are minced, heat-treated, dried, and placed in natural pork intestines.


Depending on the part of the intestines that the meat is placed into, different varieties of sausages are produced and aptly named, varying in shape, weight, and diameter. There are six varieties - Saucisse séche, Petit Chaudin, Chaudin, Gros Chaudin, Rosette, and Jésus, with Gros Chaudin being the largest one, weighing over 2 kilograms. 
03
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Saucisse seche d'Auvergne is a variety of thick, dry cured sausage that originates from Auvergne, a region in central France well known for its long tradition of agriculture, farming, and meat curing. This particular sausage is made exclusively with sow meat, which differentiates it from saucisson sec d'Auvergne, another variety made with regular pork meat or a mixture of pork and beef.


The prized sausages from Auvergne are all handmade and matured for about two months. They are traditionally coarsely chopped into thick slices and enjoyed with home baked bread and a slice of Brie cheese.

04
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Saucisse de Morteau is a traditional smoked sausage made from pork meat that is stuffed into a natural pork intestine casing. It is produced in the Franche-Comté region in France, where the locals are experts in smoking the sausages in numerous traditional smokehouses throughout the region.


The pigs are ethically and sustainably reared, and fattened in a traditional manner, without forcing the animals. The sausage is slowly smoked over beech wood, where it develops its firm, tender, and smooth texture, along with the typical meaty and smoky flavor that is well balanced without being bitter or too intense. 
05

Sausage/Salami

GUEMENE-SUR-SCORFF, France
3.5
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Andouille de Guémené is a smoked pork sausage from Guemene-sur-Scorff in northwest France. It is made with chitterlings (pig intestines and stomach), about 20-25 to be precise, that are pulled over one another, making for a 60 cm (24") long sausage about 6-8 cm (2-3") in diameter.


Making the sausage has several stages: salting and sorting, assembling (emptying and degreasing), smoking over beech wood, drying (from several weeks to up to nine months), and cooking in a hay-flavored stock. It was created in 1930 by Joseph Quidu, the son of a local farmer, and has a characteristic appearance of concentric rings when cut. 
06
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Fuseau Lorrain is the local specialty sausage of the French Lorraine region. It is a soft, dry smoked sausage that has been produced since the 17th century. It consists of ground pork and selected seasonings such as minced shallots, red wine, parsley, and nutmeg.


Whole onions, bay leaves, and cloves are combined with the meat mixture, and it is then left to rest from one to two days, after which the whole onions, bay leaves, and cloves are removed. The meat is then stuffed into a natural pig intestine, specifically the part that is called fuseau in French.

07
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Saucisson de Lacaune and saucisse de Lacaune are meat products made from pork and boar meat. The difference between the two is a small one - one is a sausage, the other one a salami. They are produced in the French region of Tarn.


The products are dried and packed in natural intestines, while the sausage can be curved, straight, or wrapped around a stick (in order to dry better). They have a firm, yet supple texture, and when sliced, one can see lean red to dark red meat on the interior. 
08
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Saucisson de Lyon is a traditional sausage renowned for its rich flavor, originating from the Lyon region. Made from a mix of pork and beef, it includes a significant amount of pork fat, which contributes to its moist texture. The meat is meticulously hand-sorted to eliminate any nerves and bones, then mixed with diced lard and seasoned with salt (pepper, garlic, shallots, and red wine can also be used).


After stuffing into natural casings, the sausages undergo a drying process for 4-5 weeks, allowing them to develop their unique taste and firm texture. Saucisson de Lyon is a lean sausage, having only 10-12% fat. Historically, this sausage has been a staple in Lyonnaise cuisine, often featured in local dishes and enjoyed as part of a charcuterie board. 
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French Sausages and Salamis