saucisson de Paris

[French] plural saucissons de Paris

Saveloy. The name is derived from the fact that these smooth, short, fat sausages were traditionally made with brains (cervelles). However, they are now more frequently pork sausages flavoured with garlic. They are boiled and lightly smoked and usually poached and eaten hot or cold. Occasionally seafood sausages are called cervelas.

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French