Toulouse Sausages

[Parson Snows]

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
Charcuterie)

*** 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

Seasonings
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
"farcissage")

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).

Presentation
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.

Storage
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

[Arizona.rossi]

Hi,

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

Rossi

[wheels]

Some would disagree:

http://kitchen-at-camont.com/2008/01/10 ... 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!

Phil

[quietwatersfarm]

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!!

[wheels]

True.

FWIW, the Official Tourist Site for Toulouse just lists S & P:

http://www.toulouse-visit.com/Intereste ... st/Sausage

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

Phil

[wheels]

This may be of interest:

http://www.ladepeche.fr/article/2002/05 ... 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?

Phil

[denty632]

And to further complicate things... My favourite goose and duck recipe

http://honest-food.net/wild-game/duck-g ... e-sausage/

[BriCan]

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.

EG

[wheels]

That's similar to what I got with online translation. I'm not sure that the software is 100% accurate in picking up the 'nuances' of the French language. By that I mean is it saying that only salt and pepper can be used, or that, whatever else is used, you must also add salt and pepper? I'm guessing the former.

Phil

[quietwatersfarm]

thats how I read it.