Le Confit de Saucisse de Toulouse

Preserved Toulouse sausage

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 1.25 kg ( lb) Toulouse sausage
  • 1 kg (


Prick the sausage and cut it into manageable pieces. Heat the lard in a good-sized pan into which the lengths of sausage will fit without curling them up too much. Add the bay leaf and water – the water is to keep the temperature of the fat down so that the sausages do not fry. Put them in when the fat is gently bubbling and bring them up to a very gentle simmer. Leave to cook at this rate for