Melsat : The melsat which is a delicatessen, very old, takes its name according to some of the Occitan "melsat" which means mixed.
For others, it is the "mesla" (rates) who gave it its name. It's about a melee made with eggs, pain and meat de porc salt et peppery. Everything is put in a gut natural and cooked in a broth.
From the family of white sausages, it is a product of "terroir" made of chest de porc and a panada withœuf. The recipe is not really fixed. It comes in the form of a large sausage de color blanche, either as a sausage galabart from 200 to 400 g, either as a sausage U-shaped from 400 to 500 g.
There are “city” and “country” versions of melsat.
In the countryside, on farms in particular, they used rates, liver, pain and eggs. It was the poor man's dish.
In town, it is closer to a White sausage made of pain,œuf as well as sausage by a starred chef without preventing the coexistence of the two recipes.
Terroirs and productions: We find melsat in the Tarn and the south of Aveyron, around Millau, thanks to a few artisan pork butchers and pork producers. It remains a production confidential. Melsate consists of meat andoffal pork (gorge, rind and or) rates, liver), of pain,œuf, salt, Pepper andaromates (nutmeg, thyme). The quantities of these ingredients can vary as well as the color of the sausage, light gray or cream.
On the one hand, we mix eggs beaten en omelette with some pain stale. We let them soak for a while before knead to get a dough homogeneous. On the other hand, we cook the parts du porc used in a broth flavored then we aitch.
We mix this melee de porc with the dough by œuf as well as pain, then we add the spices et aromates.
This farce is pushed into a menu of pork (in Aveyron) or a Chaudin (in the Tarn) by means of a pusher.
The melsat is then cooked for 40 minutes to 2 hours in water quivering.
We prick with a needle to prevent it from bursting baking. It is then drained.
It can also be dried like a sausage on a pole for a few days up to a month. It is stored in a cool, dry place.
When we write the melsat to the menu, you have to think about accompanying it with fruits as well as green vegetables (fibers et vitamins) Of cereals or dried vegetables (carbohydrates complex), a dairy product (for the calcium) and D'oils byseasoning (fat plants).
The melsat is eaten fresh, free to the stove like a sausage or baked in Soupe.
If dried, it is eaten as a sausage (tartine, couch, toast, etc.).