Saucisse de Toulouse

Toulouse sausage from the French city of the same name. The sausage is usually boiled, fried or grilled. It is often incorporated into such dishes as cassoulet (slow-cooked casserole containing meat and white beans).

Pork shoulder750 g1.65 lb
Pork back fat250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper4.0 g2 tsp
Water30 ml1 oz fl
  1. Grind lean meat through 3/8” (10 mm) plate.
  2. Grind fat through 3/8” (10 mm) plate.
  3. Mix lean meat with salt, pepper and water until sticky. Add fat and mix again.
  4. Stuff into 36 mm hog casings. Twist or tie off with kitchen twine to make links, or leave in coil to make several very long sausages.
  5. Refrigerate.
  6. Cook before serving.
The above is a basic Toulouse sausage recipe, however, you can flavor it with garlic, replace water with wine and add seasonings of your choice, for example nutmeg.

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