Toulouse Sausages

Recipes for all sausages

Toulouse Sausages

Postby gwalker » Thu Aug 26, 2004 4:07 am


I have a number of recipes that require Toulouse sausages and I have checked with quite a few butchers and specialty shops here in Perth, Australia without any luck.

I have decided to try making my own, however I need the recipe first.

Does anyone have a recipe for Toulouse sausages or know where I can find one? Searches on the major search engines haven't helped. :-(

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Toulouse sausage

Postby Franco » Thu Aug 26, 2004 6:28 am

This an authentic recipe that I have made a few times, the recipe calls for chopped meat and not minced, this is how it would be made in France.

1 kilo fatty pork ie. shoulder (chopped)
50 grammes smoked bacon (minced or very finely chopped)
3 cloves of garlic, or more depending on your taste.
1/2 teaspoon coarse ground black pepper
10 grammes salt
5 grammmes sugar
1/2 teaspoon cayenne pepper
chopped fresh parsley
1/2 teaspoon quatre epices(French mixed spice)

Mix all the ingredients together and leave in the fridge overnight.

Stuff into hog casings.


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Postby aris » Thu Aug 26, 2004 6:31 am

Here is a recipe for the Quatre Epice:

Quatre-Epices (French 4 Spice Blend)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tsp black peppercorns
2 tsp grated nutmeg
1 tsp doves
1 tsp dried ginger

The standard French "four-spice" blend is based on pepper. It is commonly
used in charcuterie and in dishes that need long simmering, such as stews.
Sometimes cinnamon or allspice is used in the blend.

Grind all the ingredients to a fine powder. In an airtight container, the
mixture will keep for 3-4 months.
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Postby gwalker » Thu Aug 26, 2004 7:44 am

Thanks for the fast reply guys.

I'll give it a go and let you know how it goes.

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Postby gwalker » Thu Aug 26, 2004 8:20 am

I'll probably use cloves rather than doves for the spices though :-)

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Postby Spuddy » Thu Aug 26, 2004 5:15 pm

You can't beat a bit of ground doves though :)
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Postby Fatman » Thu Aug 26, 2004 6:19 pm

How funny!

Well Graham, Dove Sausages must be a first?

Only kidding aris.

The lads gave you a good recipe to work from and here is another for another time. Authenticity is the key with Toulouse sausages, so don't do what we Brit's do by adding red wine. It will make the French cringe.

A simple recipe I have found for you (untried) is :-

1 1/2 lb shoulder pork
1/2 lb Fat
Tablespoon salt
Tablespoon Sugar
Pinch Pepper
Pinch Saltpetre

Chop meat instead of mincing, if you can be bothered, I know I can't. Mix altogether and leave overnight before stuffing.Simmer in water before cooking as this will avoid flare up, I used to do that in my catering days. That's a very good Tip if you are using a BBQ.

Have fun and keep us posted
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Toulouse Sausage

Postby Parson Snows » Fri Nov 12, 2004 6:39 am

For those interested

This recipe comes from The Professional Charcuterie Series by Marcel
Cottenceau, Jean-Francios Deport and Jean-Pierre Odeau (As you can see
somewhat French in content). This book is for a charcuterie course held at a
major establishment (CEPROC : Centre European de Promotion de la

*** start of text (verbatim)

Toulouse Sausage
Ingredients for 5 kg (11 lbs) of sausage
3.7 kg (8 lbs) very lean pork
1.3 kg (3 lbs) firm pork fat

90 g (3 oz) fine salt
10 g (1/3 oz) white pepper
5 g (1/6 oz) ground nutmeg
food colouring

Note: Whether the chef uses a grinder or chopper to prepare the stuffing,
the fat should be ground more finely than the lean to give the sausage a
meaty, lean appearance. In either case it is recommended to partially freeze
the fat so that it does not begin to melt during grinding or chopping.

Grinder Method
Grind the fat using a 5 mm (1/4 in) disk then pass the lean though a 10 mm
(3/8 in) disk. Place the ground meat and fat in a mixer. Add the seasonings
dissolved in a little cold water. Mix on low speed to obtain a homogenous
mixture without causing the fat to melt which stiffens the mixture (smear or

Chopper Method
First chop the chilled fat with the seasonings (dissolved in water) until
the pieces are about 5 mm (1/4 in). Add the cubes of lean and process until
the grain of the lean pork is about 10 mm (3/8 in). Transfer the ground
mixture to a mixer and blend until the ingredients are evenly distributed.
Do not mix too long or at too fast a speed which could warm the fat in the
mixture. The mixture should look very lean as shown.

Filling the Casings
The mixture is then stuffed into pork casings (30-40 mm (1 1/2 in)). The
opeartion is done slowly and steadily to avoid air pockets. If the mixture
is stuffed into the casings too fast it will be too tightly packed which
could warm the mixture and cause the fat to melt slightly. This warming
action, known in French as "farcissage" and smear in English causes the
sausage to discolor and the fat to melt out during cooking resulting in a
dry product. Air pockets that are visible in the stuffed sausage can be
released by pricking as shown. Smooth the surface to give the sausage an
even shape. The sausage can be left in a long coil and sold by weight or
twisted off into individual links of 10-12 cm (4-5 in).

Individual links of Toulouse sausage are arranged for sale in neat rows on
serving dishes with a simple decoration of parsley sprigs. A long coil of
the sausages can be arranged on a platter or wrapped around a specially
designed stainless steel pyramid made for presenting blood sausages.

Toulouse sausages should be made fresh daily to ensure freshness. They are
popular with customers and are sold quickly. Store in the refrigerator 2-3
degrees C (35-37 degrees F) on a platter and cover with plastic wrap.

**** end of text

I'll post the Merguez recipe in the next couple of days
Hope that this helps you out

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Re: Toulouse Sausages

Postby Arizona.rossi » Thu Feb 27, 2014 2:48 am


The main reason for me starting to make my own sausages, was the fact that Toulouse sausage just doesn't exist in Arizona. Having lived in Toulouse for over 6 years you get quite fond of their world famous sausage.

For me the recipe near the top from Franco is on the money. Enough so that I don't think I'll need to try the others. Please remember not to put any wine in the mix, that's for drinking while you make it!

Bon appetite

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Re: Toulouse Sausages

Postby wheels » Fri Feb 28, 2014 3:09 pm

Some would disagree: ... se-part-1/

A French friend whose family are from the Toulouse area (and still live there) insists that there's no garlic in the 'proper' Toulouse sausage. To please everyone, I call my version with garlic a Lautrec sausage, rather than Toulouse!

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Re: Toulouse Sausages

Postby quietwatersfarm » Fri Feb 28, 2014 5:04 pm

and to complicate matters my friend in Toulouse ALWAYS puts wine in! :)

all respect to Franco, Kate and Monsieur Wheels - everyone (and no one) makes genuine Toulouse sausage!!
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Re: Toulouse Sausages

Postby wheels » Fri Feb 28, 2014 5:28 pm


FWIW, the Official Tourist Site for Toulouse just lists S & P: ... st/Sausage

TBH, they can be pretty dull made this way; I much prefer them with a little garlic. :wink:

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Re: Toulouse Sausages

Postby wheels » Thu Mar 20, 2014 9:48 pm

This may be of interest: ... louse.html

My French is not up to much, but it looks like the Toulouse butchers have applied for a 'quality standard' for Toulouse sausage. Whether that's a 'Label Rouge' or a PGI, I can't tell?

I think that there's a brief spec. at the bottom. I can see salt and pepper mentioned but am unsure whether it's saying that they're some of the seasonings allowed, or whether they're the only seasonings allowed?

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Re: Toulouse Sausages

Postby denty632 » Fri Mar 21, 2014 1:54 am

And to further complicate things... My favourite goose and duck recipe ... e-sausage/
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Re: Toulouse Sausages

Postby BriCan » Fri Mar 21, 2014 4:32 am

Maintain a homemade

To qualify for the label "True Toulouse sausage" homemade, butchers must commit to a furnish precise.

1 / In its composition: use only pork Southwest, use the shoulder, ham, chest, denervated, lean and fat with reference to codes of practice, make a hash with a plate of 10 , use salt and pepper, 15 to 18 grams, perform enbossage of 28/32 with natural gut. Sausage shall contain no water, no coloring, no preservatives or additives.

2 / In its manufacturing and sales: marketing must be done at the place of manufacture (except in special cases) and must be prepared in a manufacturing or laboratory HACCP standards, with storage facilities to implement all necessary to ensure the best product and manufacturing to run in every detail process uses mixtures and quality means; with impeccable hygiene, body and mechanics.

Moreover, the artisan will have to analyze the products manufactured (bacteriological analysis) once a year by a recognized organization chosen jointly by the Brotherhood.

But what do I know
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