This sausage is made entirely of pork and seasoned to a traditional recipe, then smoked for at least 48 hours. The smokey flavour is the most important characteristic of this sausage.
Textural, creamy and beautifully smoked - this product can be consumed as is alongside your favourite cheese and pickles. However, for an unforgettable experience, keep your saucisson in the vac seal bag (removing any labels as best you can) and place in a 70-80 degree water bath and allow it to warm through slowly for 8-10 minutes.
If you do not have access to a temperature controlled water bath, you can recreate this cooking method by bringing a medium sized pot to a gentle boil and then turn off the heat. Place the saucisson in the water (vac sealed) and allow it to warm through slowly for 8-10 minuets.
Serve warm and sliced with crusty bread and dijon mustard.