There’s something quite satisfying about taking a product that’s already been carefully made and pushing it one step further. Saucisson, with its deep seasoning, fat content and gentle funk from curing, already sits somewhere between snack and centrepiece. Treat it like tartare, and it becomes something else entirely. Rich, punchy, sharp, and unexpectedly refined.
This is not about reinventing tartare, it’s about borrowing the structure. You’re essentially building a classic tartare profile - acid, heat, umami, fat - but swapping raw beef for cured pork. The result is more intense, more forgiving, and far easier to execute. No knife skills here, just a food processor and balance of ingredients.
I like to serve this one with something crunchy (in contrast to what I filmed), so I’ll give you some ideas on what could work well. Now then, let’s get into it.
A few things to know before you start
Saucisson - different brands vary massively in salt, spice and fat. Taste it first before blitzing and buy a couple varieties to see what you like.
Don’t over-blitz - you’re aiming for something coarse and textured, not a paste.
Balance is everything - acidity, fat and seasoning need adjusting at the end. A touch of honey can add sweetness if you want to round things out.
Egg yolk = richness - but it also loosens the mix, so add sparingly.
Contrast - the contrast is what makes it work. Serve with something crunchy over the brioche I used in the video. I’ll suggest some options below.
Serves 2–3 as a starter
