Toulouse Sausage Recipe
Make Toulouse Sausage Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat Ingredients
Seasoning Ingredients
Casing Ingredients
Method
Preparation
- 1
Prepare the Pork
Cut the pork shoulder and pork fatback into small chunks (about 1-inch pieces) and place them into a large mixing bowl.
- 2
Mince the Garlic
Peel and finely mince the garlic cloves. Add them to the bowl with the pork.
- 3
Season the Meat
In a separate bowl, combine salt, black pepper, dried thyme, ground nutmeg, and cayenne pepper. Mix well and then add the seasoning mix to the meat mixture.
- 4
Add Wine
Pour the white wine into the meat mixture and mix everything together until well combined.
Stuffing
- 5
Prepare the Casings
Soak the pork casings in warm water for about 30 minutes, then rinse them thoroughly inside and out.
- 6
Stuff the Sausages
Fit a sausage stuffer with the prepared casings. Fill the casings with the sausage mixture, being careful not to overstuff them. Tie off the ends securely with kitchen twine.