- (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 (French: [sosisɔ̃ də ljɔ̃]) is a
large cured pork
sausage (
saucisson sec) in
Lyonnaise cuisine. It
sometimes includes some beef or a...
-
distinguishes between saucisson (sec),
cured sausage eaten uncooked, and saucisse,
fresh sausage that
needs cooking.
Saucisson is
almost always made of...
-
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...
-
Finocchiona Italian-style Jewish-style
Pepperoni Soppressata Salchichón
Saucisson sec (dry, maturing, salty, savoury-tasting
French salami) Sausagemeat...
-
Canton of Vaud.
Retrieved 19
February 2023. "Le
papet vaudois et les
saucissons vaudois".
Betty Bossi.
Retrieved 19
February 2023. Ce plat
convivial et...
-
examples including chorizo, salami, sucuk, pepperoni, nem chua, som moo, and
saucisson. The
process of
fermentation may be used to
render edible meat that would...
- and
Garlic Sausages from
Individual Households". MESO. Vol. 10
Issue 1. pp. 74-80. "
Saucissons a l'Ail (French
garlic sausages)". The New York Times....
-
Whats on the menu?". menus.nypl.org.
Retrieved 10 June 2021. "Véritable
Saucisson de Lyon". Spécialités
Lyonnaises (in French).
Archived from the original...
