Toulouse-Style Sausage

Here’s a formula for the perfect sausage to include in a stew: 3 parts pork shoulder and fat to 1 part fatty pork belly, 1.5 percent salt, 1 percent black pepper. It’s a great ratio. If your quantity of meat varies, calculate the amount of salt and pepper by multiplying those percentages by the meat’s total weight. While it’s not strictly necessary, the sausage will be better seasoned if you toss the meat with the salt and pepper and refrigerate it the day before you want to grind and stuff