Meat products made from minced meat of pork, dry sausages are seasoned and put into gut. King of picnics, aperitifs and small meals, the sausage is consumed on all occasions. A good dry sausage should be firm to the touch with a noticeable aroma. It is consumed as an entrée cut into thin slices (without the skin), with bread and fresh butter.
La Boucherie Beau-Bien (Montréal, Hochelaga) Restaurant L'Ardoise (Sainte-Thérèse) William J. Walter Sorel