SAUCISSON Meaning and
Definition
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Saucisson is a noun derived from the French language, primarily used to describe a type of cured sausage. It is a term commonly used in French cuisine and is known for its versatility and popularity.
Saucisson typically refers to a large, thick, and dry pork sausage that is seasoned with various herbs and spices. It is commonly made from lean cuts of pork, primarily the shoulder or loin, and is typically encased in natural casing, such as intestines, which houses the meat mixture. The sausage is then traditionally air-dried or hung and allowed to ferment and cure, allowing it to develop a rich and intense flavor profile.
This savory delicacy often showcases regional and cultural variations, with different regions in France having their own distinctive recipes and methods of preparation. The texture of saucisson can range from semi-dry to dry, depending on the curing process and how long it is aged. It is often enjoyed as a charcuterie item, thinly sliced and served as part of an appetizer plate or paired with cheese and wine.
The term "saucisson" can also be used more broadly to encompass a broader range of sausages in French cuisine, including fresh sausages and other cured meat products. However, its specific usage typically refers to the dry and cured pork sausage that has become a quintessential part of French culinary traditions.
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In mil., a long pipe or tube of pitched cloth or leather filled with gunpowder, and used for firing a mine; a long bundle of fagots, used for keeping up the earth in the erection of batteries and other purposes.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
Common Misspellings for SAUCISSON
Etymology of SAUCISSON
The word "saucisson" has its etymology rooted in the Latin language. It is derived from the Latin word "salsus", which means "salted". In medieval Latin, "salsus" transformed into "salsicio", which referred to a type of sausage. Over time, this term evolved into "saucisse" in Old French, and eventually, it became "saucisson" in modern French.
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