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4.8 from 24 votes

Toulouse Sausage

This is a classic French sausage normally made with pork, but I like mixing in wild duck, venison or hare with fatty pork to make these links. They are great on the grill or in a cassoulet. If you are smoking them, you will want to use the curing salt No. 1, which you can buy online. 

Prep Time
2 hrs
Total Time
2 hrs
Servings: 20 servings
Calories: 150 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 3 pounds lean pork, duck or goose meat
  • 2 pounds fatty pork shoulder or pork belly
  • 1/2 cup white wine, chilled
  • 33 grams sea or Kosher salt (about 2 tablespoons plus a teaspoon)
  • 4 grams Instacure No. 1, about 1/2 teaspoon (optional)
  • 25 grams chopped fresh garlic (about 2 tablespoons)
  • 10 grams ground black pepper (about 2 tablespoons) 
  • 1/2 nutmeg, freshly grated (about 1 teaspoon)
  • Hog casings

Instructions

    Cup of Yum
  1. Chop the meat and fat into chunks that will fit in your grinder, mince any skin you are using, then mix the salt, garlic and all the spices together and toss with the meat and fat. I like to do this a day before, storing the mix in the fridge. This helps the sausage bind better.
  2. When you are ready to grind, chill the meat and fat until it is almost frozen by putting it in the freezer for an hour or so. Take out some hog casings and set in a bowl of very warm water.
  3. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) using the coarse die, somewhere from 6.5 mm to 8 mm. If your room is warmer than 69°F, set the bowl for the ground meat into another bowl of ice to keep it cold.
  4. Add the wine and mix thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge for 30 minutes or so.
  5. Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting and spinning it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher's string.
  6. Hang the sausages in a cool place for 4 to 12 hours (the colder it is, the longer you can hang them). If it is warm out, hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge.
  7. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

Notes

  • You only need the curing salt if you plan on smoking the sausage. 

Nutrition Information

Calories 150kcal (8%) Carbohydrates 1g (0%) Protein 24g (48%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 80mg (27%) Sodium 742mg (31%) Potassium 370mg (11%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 39IU (1%) Vitamin C 5mg (6%) Calcium 10mg (1%) Iron 4mg (22%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 150

% Daily Value*

Calories 150kcal 8%
Carbohydrates 1g 0%
Protein 24g 48%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 80mg 27%
Sodium 742mg 31%
Potassium 370mg 8%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 39IU 1%
Vitamin C 5mg 6%
Calcium 10mg 1%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.