Toulouse sausages are a coarse-textured country sausage flavored with white wine and nutmeg. They are fairly mild, and no traditional French cassoulet would ever be without them. They’re easy to make and far less expensive than buying them.
Saucisses de Toulouse- Homemade Toulouse Sausages
- Stand mixer with meat grinder and sausage stuffer attachments
- Food processor, if no meat grinder
- 3 Hog or sheep casings (35/38mm or 32/35mm casings)
- 2 lb Boneless pork tenderloin
- 6 oz Pork fatback
- 4 oz Slab of pancetta
- ½ cup Dry white wine
- 2 tsp Fine salt
- 1 tsp Black pepper
- 2 tsp Cracked black peppercorns
- ½ tsp Nutmeg
- 2 tsp Sugar
- 2 clove Garlic, minced
- 3 tbsp Rendered bacon or duck fat
- One or two days in advance, coarsely dice pork, bacon, and pancetta. Mix in salt, peppers, nutmeg, sugar, and garlic. Push everything through the coarse plate of a meat grinder or chop roughly by pulsing in a food processor. Then mix in the white wine and seasonings. Place in a plastic freezer bag, seal, and refrigerate overnight.
- Soak casing in warm water for 30 minutes. Place one end over faucet nozzle and run cold water through to rinse. Tie a knot at one end a unroll onto a medium sized sausage nozzle. Loosely stuff meat into casings and twist filled casings at 6-inch intervals to shape sausages. Poach sausage by adding to boiling water and the reduce heat to simmer them for 10 minutes. Remove them, dry with paper towels, then brush with fat and refrigerate overnight.
- Lightly poached sausages can be kept in the refrigerator for a few days or frozen for 3-4 months before defrosting and using in a recipe or for grilling.