The dry-cured sausage that cheers

How many sailors, how many captains have blessed le saucisson du marin? This fabulous French dry-cured sausage was designed to cheer up the Newfoundland fishermen, aka the pariahs of the sea, in their hostile and icy world. 

Concocted for them at the begining of the 20th century, when cod fishing, from sailing boats and, later on, from trawlers, was a four-month-long affair. This providential provender improved their otherwise mediocre rations and boosted their miserable morale.

The antiquated fishing boats are long gone but the old Newfoundlanders’ snack has remained, still made according to the good old original recipe: whole pork necks, hand-salted with coarse sea salt, smoked with beechwood and slowly kissed by air for five to eight months.

Served with the aperitif, it’s a sure hit. But this magnificient saucisson is also a swanky accompaniment to most savoury dishes. Let your hair down and dare new bold food pairings. It will gracefully lend itself to your innovative culinary experiments, such as green gazpacho, adding a masculine touch that will prove irresistible to your significant other.

Cook 200 gr gorgeous green peas and 2 cute courgettes in a pan of boiling salted water for 6 deliriously happy minutes. Drain them and throw them in a bowl of ice-cold water. This brutal treatment will instantly stop the cooking process. Drain the poor freezing things again and transfer to your beautiful blender. Add a small carton of coconut milk, a glass of cold water and 4 lovely mint leaves. Mix furiously. Season with salt and pepper and refrigerate for a few hours. Put 4 cherry tomatoes in the freezer. Just before serving, cut some saucisson into 4 slivers, and chop them into fine sticks. Pour the gazpacho into 4 exquisite glasses, decorate with the sticks, lightlty dust with a dash of chili powder. Last but not least, give the ultimate sophisticated touch with a cherry tomato in the middle of each glass. Smile, stick your chest out and serve this masterpiece with pride.

If you enjoyed this recipe, there are many more, equally awsome, in :

Éloge du saucisson