Tradition is to use saltpeter and cold smoking sausages to be able to keep them longer. The origin of the name dates back to the end of the 19th century.
For the development of the sausage, the mass obtained by kneading the mixture of fresh pork and spices is embossed in a hose of right beef (which differentiates it from the Vaudois sausage IGP for which a pork hose is used). Once manufactured, the sausages are suspended by a string to drain and ripen for a day so that they develop their aromas of cold meats. After these steps, cold smoking can take place, which brings them their particular taste.
Discover in a humorous way in the short attached video how the characteristics of the Neuchâtel sausage IGP can be highlighted. And do not hesitate to be creative yourself in using the succulent rings of this authentic sausage.
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