Saucisses de Toulouse, Sauce Vin Blanc

Fresh Pork Sausages with White Wine Sauce

Preparation info

  • Makes about

    10

    Sausages ( 2 pounds 900 g total)
    • Difficulty

      Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

I don’t know why the space-center city of Toulouse has given its name to plain fresh pork sausages seasoned only with nutmeg, salt, pepper, and occasionally garlic. But saucisses de Toulouse they are, throughout France. Their character comes from the addition of fatback and the coarse texture of the meat. Here, I have left the sausages plain, but herbs such as thyme, sage, or rosemary, or spices, including cumin, coriander, chili, or fennel seeds, may be added to your taste. Sausage casings