French sausages come in many varieties, with recipes developed in individual towns and villages. Andouille is a well-known pork sausage, while boudin comes in white or black varieties. Saucisse is raw or smoked, while saucisson is cured. Other types include brains and saucisse de canard, with merguez imported from North Africa.
There are many different types of French sausages, some of which were developed in the Middle Ages. The variety comes from the large amount of recipes created in individual towns and villages across the country. One of the best-known types of French sausage is Andouille, a type of pork sausage. Other types include boudin, which can be made in pale white or black varieties that include milk or blood, respectively. Saucisse is a general term for a French sausage that hasn’t been cured or cooked before being sold, while saucisson refers to those that have been dried and cured.
Andouille French sausages are made with pork, tripe, and spices. They are very flavorful but should not be confused with Cajun andouille derived sausages which are usually made very hot and spicy. Both types of andouille are usually very rough in texture and are often used in stews and stuffings.
An entire class of French sausages are known as saucisse, which indicates that the sausage is raw or smoked when purchased and needs to be cooked further. The opposite type of French sausage is known as saucisson, which is cured sausage that can be eaten uncooked any more than it already was in the making. Some types of saucisse, such as saucisse de morteau, can be added to soups or stews and cooked gently in broth.
French Boudin sausages come in two varieties. Boudin blanc is usually made from light-colored meats, such as turkey or pork. During preparation, milk is added to the filling to help keep the color very light and add a complex flavor. Alternatively, boudin noir is made with blood, giving it a dark color and robust taste that is sometimes tempered with dried fruit. Both types of boudin use very fine, smooth fillings.
Brains are one of the fattest French sausages. The contents are finely ground pork and pork fatback. The inside of the sausage appears as a smooth, firm combination of meat that is occasionally broken up with a pocket of fat that helps keep it moist and flavorful.
Each of the different types of French sausages can be prepared differently, depending on the area or tradition. Popular ingredients like duck can be included in sausages like saucisse de canard. There are also types of sausages that were created in other parts of the world and imported into French cuisine, as is the case with the North African lamb sausage known as merguez.
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