Fuseau Lorrain

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.