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French saucisse is an uncooked sausage that is usually fried, grilled, or poached. The French offer a wide variety of saucisse, ranging from lamb merguez to garlic and pork, and duck sausage. Easy to prepare and versatile, saucisse is wonderful grilled on the bbq, sauteed with eggs for breakfast, or added to soups, pastas, and salads. Now that spring weather has finally arrived, why not grill up something special this weekend?
Saucisse de Toulouse $12.99
Saucisse de Canard $16.99
Lamb Merguez $14.99
Bistro Sausage $10.99
Garlic Sausage $12.99
Boudin Noir $16.99
Boudin Blanc $13.49
Andouillette $17.99
And more!!
Morbier $22.99/lb
Named after the village in the Jura, Morbier was traditionally made with a layer of ash running horizontally through the middle to separate the morning milk and the evening milk. Today, morbier cheese is made from just one milking, however the characteristic ash remains. This pastuerized cow’s milk cheese uses grape must ash as a separating layer. A supple, earthy cheese with grassy notes and delightfully pungent aromas. A beautiful choice for a cheese platter!
Rosés Fit for Saucisson!
Besides being the perfect summertime picnic wine, rosés have a particular affinity for all sorts of charcuterie, and pair extremely well with grilled sausage, be it Bratwurst, or lamb Merguez. We present four excellent rosés for your consideration.
2016 Château Thivin Beaujolais Villages Rosé $16.99
This rosé, is made using Gamay Noir à Jus Blanc, and is the product of direct pressing after maceration of the whole bunches in their own juice for one day, so that the white juice absorbs a little of the color of the skins. After that, the wine is treated like a white—it’s vinified in stainless steel vats at low temperatures.
The Château Thivin serves up soaring aromas of tangy cherry, fresh crushed raspberry, just picked strawberry and a twist of orange peel. The fresh fruit flavors fill up your mouth and zip across your palate, leaving mid-summer watermelon and fresh peach flavors lingering on the long, dry, finish. Proof positive that great rosés don’t just come from Provence!
2016 Domaine Dupeuble Beaujolais Rosé $13.99
The domaine is comprised of one hundred hectares, about forty percent of which is consecrated to vineyards. Strong advocates of the lutte raisonnée (sustainable agriculture) approach to vineyard work, the family tend their vines without the use of any chemicals or synthetic fertilizers. The vineyards, planted primarily to Gamay, face Southeast, South, and Southwest, and about two thirds of the property is on granite-based soil. The grapes are harvested manually and vinified completely without SO2. The wines are not chaptalized, filtered, or degassed and only natural yeasts are used for the fermentation. The wines of Dupeuble represent some of the best values in the Beaujolais today and are widely regarded for their very high quality and eminently reasonable price.
Pale salmon-pink in color, the Domaine Depeuble Beaujolais Villages Rosé offers up a fruit-forward wine full of finesse and vibrancy. Aromas of red berry fruits (red raspberry and strawberry) follow through on the palate, with supple tannins, and a slightly dry, minerally finish.
2016 Domaine de Fontsainte Gris de Gris Corbières $14.99
A blend of 70% Grenache Gris and Grenache Noir; 10% Mourvèdre; 10% Carignan, and 10% Cinsault. Light raspberry in color, the 2016 Gris de Gris is loaded with fruit, with aromas of watermelon, cherries, rose petal and strawberry all emerging from the glass. It’s a straightforward, juicy and downright quaffable rosé that’s perfect for starting a meal, or for chilling and gulping down on a hot summer day.
“The 2016 Gris de Gris is delicate and lively, featuring light strawberry fruit and just a touch of Languedoc garrigue.” – Kermit Lynch.
2016 Miraval Rosé Côtes de Provence $25.99
The 17th-century Miraval estate is located in the Var region of Provence, and was bought by Brad Pitt and Angelina Jolie in 2009 and extensively renovated. With winemaking expertise from Perrin, the first modern vintage was released in 2012, and was met with wide acclaim.
Pale salmon in color, the nose is wonderfully fresh with aromas of wild strawberry and hints of fennel and orange peel. Crisp and dry across the palate with gentle flavors of red currants, strawberry, and a touch of the savory comes through at the back, with hints of spice. Detailed and precise with a persistent finish; the Perrin’s have excelled again here with a delicious rose wine truly representative of the regions finest.
Warm Potato Salad with Garlic Sausage
Recipe from The Country Cooking of France by Anne Willan $50
“You can, of course, serve warm potato salad by itself, but it is good with roast chicken, for example, or a juicy pork chop. In France, however, it most often comes with succulent, pink slices of poached garlic sausage…this dish is regarded as an appetizer, though for me it doubles as a main course.”
Serves 4
1 1/2 pounds small waxy potatoes, unpeeled
Salt and white pepper
1/4 cup dry white wine, more to taste
1 Tablespoon white wine vinegar
1/2 cup vegetable oil
2 shallots, very finely chopped
One 1-pound garlic sausage for poaching
3 tablespoons chopped fresh parsely
Put the potatoes in a pan of salted water to cover, top with a lid, and bring to boil. Simmer until tender when pierced with a knife, 12-15 minutes. Drain the potatoes, let cool slightly, and then peel. Halve or thickly slice them into a 
bowl. Immediately pour the wine and vinegar over the slices and toss until absorbed. Add the oil, shallots, salt, and pepper and toss again. Try to do this with a flick of the bowl, as stirring with a spoon tends to break up the potatoes. Taste and adjust the seasoning, then leave the potatoes at room temperature for 10-15 minutes, covering to keep them warm. The salad may be refrigerated for up to a day.
To finish, reheat the potato salad if necessary. Immerse the sausage in a pan of very hot water. Cover and leave it to heat through, 10-15 minutes; do not let it boil or it will burst. Stir the parsley into the warm salad, taste, and sharpen the flavor with a little wine if needed; add more oil if it seems dry. Pile the salad on a platter. Drain the sausage, peel it, and cut it into slices 1/4 inch thick, arranging them around the potatoes. Serve the salad warm.