Toulouse Sausages

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

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