Conso: the secrets of sausages, the queens of the barbecue

A beautiful summer evening, an aperitif with friends with on the menu: chipolatas. They are the flagship product of the barbecue season. Easy to prepare and inexpensive, there are some for all tastes: plain, with herbs, Comté, wild garlic, curry or chorizo. We consume nearly 40,000 tons of them per year. A fragile product par excellence, chipolatas are under the surveillance of health authorities. But how are they made?

In the Haut-Doubs region, near Morteau, a factory produces the sausages that will end up on your plates. The pigs come from local farms, and the recipe is always the same: "70% muscle and 30% fat," explained the company's head. The pieces of fat and muscle are ground together. A preparation made from Guérande salt, pepper, sugar, natural coloring, and preservatives is added to the mixture. The meat is then injected into a natural sheep casing, which is thinner than pork casing. The sausages are packaged and must be delivered quickly. Even the slightest carelessness poses a risk of food poisoning.

Watch the full report in the video above