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fuseau Lorrain
a soft smoked sausage
Fuseau means ‘spindle’, which is also the nickname for the part of the pig’s intestine used to stuff this smoked sausage, made since the 17th century in Lorraine.
Ground pork, minced shallots, red wine, parsley, and nutmeg and sometimes hazelnuts go into the filling before it is dried and smoked.
The fuseau Sauget fumé is similar.
Text © Dana Facaros
Image by leporc Français