Toulouse Sausages

Name: Toulouse Sausages (Saucisses de Toulouse)
Yield: Makes about 1¼ Pounds
Cuisine: France
Ingredients: 12 ounces boneless pork tenderloin, trimmed of all fat; 2 tablespoons rendered lard or goose fat; Hog or sheep casings*; 1 large garlic clove, minced; ½ teaspoon Freshly ground pepper; ¾ teaspoon Fine sea salt; ¼ cup dry white wine; 4 ounces pancetta, at room temperature; ¾ teaspoon sugar; ¼ teaspoon freshly grated nutmeg or mace; ¾ teaspoon freshly cracked black peppercorns

Saucisses de Toulouse

Preparation info

Makes about
1¼
Pounds

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Coarse in texture and flavored with nutmeg, Toulouse sausages are wonderful in cassoulets and garbures. They’re also delicious in Cabbage Cake With Sausage or with a dish of Sarlat Potatoes. If desired, you can purchase Toulouse sausages online from Frenchselections.com. Or substitute thick country-style Italian sausages flavored with thyme and garlic.

Begin 1 to 2 days in advance.

Ingredients

Europe
France
Main course
Gluten-free

Ingredients

Method