Toulouse sausages recipe

Toulouse Sausages recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Toulouse sausages recipe, recipe Rating: 4.4
Number of votes:90 

Ingredients

6 lb	boneless pork shoulder
2 lb	pork belly
½ lb	smoked bacon or pancetta
½ bottle(s)	red wine
2 tbsp	salt
2 tbsp	sugar
2 tbsp	freshly ground black pepper
8 clove(s)	garlic, finely sliced
2 tsp	ground nutmeg
	clean sausage casings

Instructions

Toulouse sausage is a coarse ground sausage so mince the meat (using approx 10mm hole disk) or place in batches in a food processor, but stop when the mixture is still very coarse.

Mix the different meats with the wine and spices and rerun.

Stuff the casings and make into 5-6inch sausages. Allow to dry and then refrigerate before vacuum packing or freezing, or sell direct.

Traditionally toulouse sausage is braised and used in cassoulet, as well as fried.

About this recipe:
Our village butcher was looking for some new sausages to add to his range, we researched this one for him to try – apologies for the industrial quantities!

Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a