- (2014).
Eloge du
saucisson : de
Confucius à Bocuse, un trésor de l'humanité. Paris: Dauphin. ISBN 9782716315326. OCLC 903332744. "
Saucissons secs" (in French)...
- or slow match.
Saucissons were used to fire foug****es, petards,
mines and camouflets. Very long
fascines were also
called saucissons.[citation needed]...
-
Saucisson de Lyon is a
large cured pork
sausage (
saucisson sec) in
Lyonnaise cuisine. It
sometimes includes some beef or a liqueur. It is
similar to other...
-
distinguishes between saucisson (sec),
cured sausage eaten uncooked, and saucisse,
fresh sausage that
needs cooking.
Saucisson is
almost always made of...
- [citation needed] Food
portal Cervelat Embutido List of
smoked foods Salami Saucisson Thuringer Venison Cookery. London: The
Quarto Group. 1997. p. 113. ISBN 9781616739027...
- and Aarón Sánchez August 30, 2016 (2016-08-30) Ingredients: Appetizer:
saucisson en croute, quinoa,
white harissa,
seaweed salad Entrée: squid,
lemon candy...
-
contain cheese or cabbage.[citation needed] Some are dried,
similarly to
saucissons.
Diots may be
eaten cold or hot. In the most po****r preparation, diots...
-
Canton of Vaud.
Retrieved 19
February 2023. "Le
papet vaudois et les
saucissons vaudois".
Betty Bossi.
Retrieved 19
February 2023. Ce plat
convivial et...
-
Glarner Kalberwurst Longeole Saucisse d'Ajoie
Saucisson neuchâtelois et
Saucisse neuchâteloise
Saucisson vaudois Saucisse aux
choux vaudoise St. Galler...
-
Rosette de Lyon is a
cured saucisson from France. It is made from pork and
usually served thinly sliced.
Lyonnaise cuisine List of
sausages "Rosette de...
