Meats and Sausages
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).
| Meats | Metric | US |
|---|---|---|
| Pork shoulder | 750 g | 1.65 lb |
| Pork back fat | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 4.0 g | 2 tsp |
| Water | 30 ml | 1 oz fl |
Instructions
- Grind lean meat through 3/8” (10 mm) plate.
- Grind fat through 3/8” (10 mm) plate.
- Mix lean meat with salt, pepper and water until sticky. Add fat and mix again.
- 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.
- Refrigerate.
- Cook before serving.
Notes
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.
