The "Pâtés"
In cooking, a pâté is a preparation made from meat, fish or vegetables, the ingredients of which have been chopped and spiced, before being cooked in a paste. Not to be confused with terrine which is cooked in a terrine2. Note that, throughout time, French cuisine, charcuterie and pastry shops have prepared pâtés which they distinguished according to temperature: cold pâtés (today incorrectly called pâtés en croute or pâtéscrust) and hot pâtés.
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"Saucissons"
A sausage is a charcuterie composed of a mince of one or more meats, mainly pork, which is seasoned in multiple ways following local, regional or national traditions. After being placed in a natural or artificial casing (embossing) to give it its shape, the sausage is either “parboiled and/or dried”, sometimes smoked for at least four weeks, or “parboiled and/or poached” then cooled in a broth, as for garlic sausage. Its diameter can range from a few millimeters to
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