www.sausagemaking.org

I was in Brittany recently and had Saucisse de Molene and Saucisse de L'Ouessant, originating from islands off the far north west.

I think they are simple french pork sausages with Molene smoked over seaweed (and may have some seaweed in it), and Ouessant smoked over peat. I suspect they are both cold smoked but am unsure.

I would like to make copies of these at home, however, I was unable to find any recipes for making them

Any ideas ?

See:
https://world.openfoodfacts.org/product ... -de-molene

for a photo of the ingredients for a Saucisse de Molene - online sources also refer to the meat being chopped coarsely with a knife rather than ground.

HTH