Saucisses de Campagne

Country-Style Sausages

Preparation info

  • Difficulty


  • Makes

    1½ kg

Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

I’ve made English-style sausages, without skins, for some time. And now I’ve tried this French kind, with a coarser cut and more highly seasoned filling. They taste very good and make excellent outdoor eating.


  • 1 kg( lb) lean shoulder of pork, boned
  • ½ kg(18 oz) belly pork
  • 2 tablespoons salt
  • ½ teaspoon crushed peppercorns
  • ½ teaspoon quatre-épices
  • 4 tablespoons red wine
  • 1 clove of garlic, crushed
  • a pinch of saltpetre
  • 2 m(7 ft) sausage casings


Cut up the meat and mince it coarsely into a bowl. Add the salt, peppercorns, quatre-épices, wine, garlic and saltpetre. Mix together well, using your hands so that the seasonings penetrate the meat. If you wish, fry a teaspoon of the mixture to check on the seasoning and adjust if necessary.

Wash the sausage casing in warm water. Knot one end and, using a sausage-filling funnel (un entonnoir) and a baton, fill the casing – or use a sausage-filling machine. Do not pack the meat in too tightly. Tie the end and, every 15 cm(6 in), twist the casing to make the sausages. Use a fine needle to prick the string of sausages in several places for any air to escape and hang them in a very cold place for 2–4 days depending on the time of year.

In the Ardèche the sausages are fried in a pan over high heat with a little lard and some unpeeled cloves of garlic for 5 minutes. Pour in a glass of wine or water and cover the pan. Lower the heat and simmer for 10 minutes until cooked. Serve with potatoes.