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Explanation: I don't really know their exact translations into English. But what I can say is that saucisse sèche is smaller in diameter compared to saucisson sec.
I agree that they may be "the same thing".
"Saucisse" (only) is something that must be cooked. But "saucisse sèche" is dry and cold which doesn't need to be cooked. Sometimes it can be U-shaped but sometimes it can be just like a "thinner" saucisson sec. :)
-------------------------------------------------- Note added at 6 hrs (2006-04-18 21:46:05 GMT) --------------------------------------------------
I was talking about saucisse sec and saucissons sèche of Savoie (74), France. They might really have other differences and definitions in other places or countries.
Not necessarily. I found a recipe for Italian Dried Sausages. You cook them first & leave them for 3 weeks. I dont think I'll try them! www.recipes.chef2chef.net/recipe-archive
So, I dont really see what the difference is. Sorry not much help.
I always thought 'saucisson' meant it was cured and intended to be eaten 'as is', whereas 'saucisse' was intended to be cooked before eating; however, I can't think you would ever dry a sausage first, and then cook it, so maybe this idea was wrong...?
15:22 Apr 18, 2006
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Answers
5 mins confidence:
different shapes
Explanation: On reconnaît la saucisse sèche d’Auvergne à sa forme en U.
Genevieve Altun Local time: 04:39 Works in field Native speaker of: French
Explanation: One is in a 'U' shape the other isn't ?? it's the only difference I can see!
Le saucisson sec et la saucisse sèche d’Auvergne sont fabriqués «pur porc».
Ils sont constitués d’un boyau naturel garni d’un mélange grossier de viandes maigres de porc (78 % minimum), de gras (22 % maximum), de sel, de salpêtre, d’épices et d’aromates (poivre, ail, ...), parfois même de vin ou d'autres ingrédients naturels jalousement tenus secrets !
Après avoir été égouttés et étuvés, ils sont mis à sécher lentement entre 3 et 6 semaines selon leur poids. DES PRODUITS UNIQUES, APPORTANT LES GARANTIES DU LABEL ROUGE
Les dénominations "saucisses sèches d'Auvergne" et "saucissons secs d’Auvergne" sont protégées
par un Label Rouge qui garantit le taux de maigre et le savoir-faire du fabricant.
Chaque producteur a sa recette et son propre tour de main ; aussi, chaque produit est unique pour le plus grand plaisir du consommateur.
La durée du séchage permet d’obtenir des saucisses et saucissons moelleux, mais aussi de faire ressortir le parfum et le goût de la viande, tout en laissant s’exprimer l’assaisonnement caractéristique des goûts locaux et du tour de main de chaque producteur.
Le boyau naturel donne une forme irrégulière et trapue au saucisson. On reconnaît la saucisse sèche d’Auvergne à sa forme en U. L’extérieur du produit est fleuri naturellement, fariné ou cendré parfois.
Explanation: I am not sure that these words really describe something which is a typical pork meat used as a starter...Perhaps you should add "known as"...Only their shapes are different, la saucisse sèche being thinner and longer than le saucisson sec....
iol Local time: 04:39 Specializes in field Native speaker of: French
Explanation: I don't really know their exact translations into English. But what I can say is that saucisse sèche is smaller in diameter compared to saucisson sec.
I agree that they may be "the same thing".
"Saucisse" (only) is something that must be cooked. But "saucisse sèche" is dry and cold which doesn't need to be cooked. Sometimes it can be U-shaped but sometimes it can be just like a "thinner" saucisson sec. :)
-------------------------------------------------- Note added at 6 hrs (2006-04-18 21:46:05 GMT) --------------------------------------------------
I was talking about saucisse sec and saucissons sèche of Savoie (74), France. They might really have other differences and definitions in other places or countries.
The translation workplace 
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