It's too heavy for summer, but, as luck would have it, the French provide a lighter alternative, and it's a version of the classic
Saucisse aux Haricots that we're cooking today.
Not a word of explanation, not a sorry about the delay in responding, not a
saucisse gendarme.
Les revendeurs a la sauvette des deux marches de la place des Martyrs proposent des bougies, de l'encens et du dreze (un melange de plusieurs friandises et de fruits secs achetes au kilogramme), ainsi que la kefat en forme de
saucisse confectionnee de pate de fruits seches et decoupee en rondelles.
On 20 June, the European Commission green-lighted four new additions to the list of protected designations of origin (PDOs) and protected geographical indications (PGI).aFor France, the
Saucisse de Montbeliard' (PGI), smoked pork sausage from Franche-Comte, and Fraises de Nimes' (PGI), early strawberries produced on the Plateau des Costieres around Nimes; for Spain, Pasas de Malaga' (PDO), sun-dried raisin from the region of Malaga, obtained with the variety of grapes muscat d'Alexandrie; and for Greece, Agoureleo Chalkidikis' (PDO), extra virgin olive oil made in the Chalkidiki department from local varieties of olives.
Who could resist the 'caillou en forme de
Saucisse' from Recknitz, near Dresden, looking as it does like a slice of German salami?
Entre autres, il m'avait fait part des nouveautes de l'edition 2012, dont la distribution a mi-parcours de boudin, une sorte de
saucisse de porc, de riz, d'oignons et d'assaisonnements bien appreciee dans cette region louisianaise (Valdman 2010 : 82).
From an April 1917 French trench newspaper, La
Saucisse, comes this description:
The unusual-sounding rhubarb soup with marinated mackerel, lentil broth with braised lettuce and langoustine tempura as well as a good old-fashioned rib eye with mash, and braised brill and razor clams, veal sauce and
saucisse de morteau cannot be recommended highly enough.
Blanc also meets charcuterie expert Alex Mackay, and travels to Wales to sample James Swift's version of
saucisse de Morteau.
Ces trois demieres annees, depuis l'acquisition des droits de la marque Aunt Jemima, trois differentes saveurs de plats surgeles Aunt Jemima existent : Bacon & Oeufs,
Saucisse & CEufs brouilles et Jambon & CEufs brouilles.
The sausage fan--specifically of Cervelas (made of beef, bacon and pork rind) and Landjager/gendarme (a dry salami sausage)--says his all-time favourite tuck-in consists of thick slabs of veal Lyoner or
saucisse de Lyon on slices of the braided bread called Zupfe/tresse.