2 Walnuts saucissons

Pure pork sausage with nuts made from at least 80% lean meat. This sausage is available dry to very dry. It is composed of pork, salt, spices and aromatics, ferments. We make our sausages in natural pig casings. All our sausages are covered with a beautiful noble white flower. The nuts are in half kernels.

Allergen: Lactose

Enjoy all the flavor of walnut kernels, beautifully distributed in the walnut sausage. These two local products combine their flavors in a very natural way.

Ingredients and composition of walnut sausage

This nut sausage is made from pure pork made from at least 80% lean meat. The other ingredients consist of nuts, lactose and dextrose, as well as spices. The preservative elements are saltpeter and ferments.

A taste of the land

Before stuffing the sausage (which uses natural pork casings), walnut kernels are incorporated into the mixture. Old-fashioned coarse chopping is carried out according to traditional custom. During the drying operation, the delicate nutty aromas are released into the sausage. The creaminess attributable to the artisanal preparation of the meat, combined with the very pleasant crunch of the walnut kernels, results in a delectable alchemy of flavors.

Presentation suggestions

Walnut sausage has a unique color and taste of walnut aroma, both of which are inimitable. For ages, this rustic sausage has been easy to carry in a backpack when hiking. It is an ideal food to enhance a picnic, a festive meal, a country-style starter, or an aperitif with friends. You can give it as a gift, or have it tasted by your guests. Present the walnut sausage with vinegared chanterelles, gherkins and a knob of butter.

Tips for storing walnut sausage

Walnut sausage will keep for up to about 8 weeks after receipt, in or out of a refrigerator, provided it is not sealed in a can. To extend the shelf life of walnut sausage, simply wrap it in a cotton cloth and keep it in the vegetable drawer of a refrigerator. Cured products also keep well in a cool, dry place with a room temperature below 18 degrees Celsius. Take the sausage out into the open air at least an hour before eating it. This product is subject to drying out.