Paula Wolfert

Confit of Toulouse Sausages

Saucisses de Toulouse Confites

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

#62The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

These may be sliced, sautéed, and served with scrambled eggs; added to garbure or cassoulet; or simply eaten along with a sharp mustard. Country-style sausages can be preserved the same way.

Ingredients

  • 3 cups rendered pork fat
  • 1 to 1¼ pounds uncooked Toulouse sausages or other fresh pork sausages

Method

  1. Bring the fat to a simmer over medium heat in a wide saucepan; lower the heat and slip in the uncooked sausages to cook very slowly for 1 hour.
  2. Pack sausages into clean dry jars with cooking fat to cover. Be sure they are well covered in fat. Cool completely before closing. Store in refrigerator until ready to use. Keep at least 1 week before using. Keeps 1 to 2 m