Toulouse sausages recipe
Toulouse Sausages recipeThis article was published by: Matthew
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|6 lb||boneless pork shoulder|
|2 lb||pork belly|
|½ lb||smoked bacon or pancetta|
|½ bottle(s)||red wine|
|2 tbsp||freshly ground black pepper|
|8 clove(s)||garlic, finely sliced|
|2 tsp||ground nutmeg|
|clean sausage casings|
InstructionsToulouse 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!
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Toulouse sausages recipe
Recipe type: xarchivex
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