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I'm trying very hard to get a traditional recipe for Toulouse sausage.
The problem is (much as I know there are regional and individual variations) I'm confused by the huge differences in recipes. Some omit garlic others have 3x as much of it than some, others omit wine and some have a very basic ( few spices and use little of) seasoning. Can anyone come up with some answers or places I can search (other than going to France)?
Many thanks.

If you go to France, you will still be confused, the variety is the same there, believe me, we have a place in the Aveyron region, not far from Toulouse.

I made a batch last week, they turned out really well, this is the recipe:
http://lpoli.50webs.com/index_files/Fre ... ulouse.pdf

You can always tinker with it, to satisfy your taste.

John.

Here's a discussion about Toulouse sausage. Welcome to the forum.

http://forum.sausagemaking.org/viewtopi ... c&start=30

Welcome.

I guess that these must be pretty authentic - they come from a French Charcuterie school:

http://forum.sausagemaking.org/viewtopi ... usage#1174

Phil

wheels wrote:Welcome.

I guess that these must be pretty authentic - they come from a French Charcuterie school:

http://forum.sausagemaking.org/viewtopi ... usage#1174

Phil

That's interesting. I don't know where the food coloring comes in, though. And what color?

No, nor do I!

I'd like to find out more about the books but the cheapest I can find is $249.95 + shipping !

Someone must think that they're worth it.

Phil

I don't know where the food coloring comes in, though. And what color?

Ahem red, white and blue???

Zulululu wrote:
Ahem red, white and blue???

wheels wrote:No, nor do I!

I'd like to find out more about the books but the cheapest I can find is $249.95 + shipping !

Someone must think that they're worth it.

Phil

It's on my want/need list.

Robert

I did a saucisse de Toulouse recipe recently, based on Len Poli's. His recipe is very short on garlic to my taste so I used about half a head. I was aiming for something similar to a semi-cured sausage that I'd found in a supermarket, so used an unsmoked gammon joint as the base. As this is inherently salty I didn't add any more. The result was very good indeed.

I've not seen many (any?) sausage recipes involving cured meats such as gammon joints. It strikes me that there are a lot of possibilities there.

Toulouse sausage, much mucked up by english butchers...........traditionally the breed of pig used is the most important factor in France....The fat used must be the best quality back fat. and the shoulder must be a good dark colour, none of this insipient factory stuff, pale and green...
I use a small amount of salt petre in my recipe to give a gentle cure to the meat. Esp as they are traditionlly used in cassoulet. I always use lamb skins and add a smidgen of white wine... the fat can be minced but diced very small is also very pleasing and an eye pleaser. I sell by the metre or individually long sausages at £15/k

Mod Edited: For Language

I alaways thought Toulouse sausages had bacon in but I can't find a recipe containing it. Any advice much appreciated.

Hello. I just posted my recipe here:
http://forum.sausagemaking.org/viewtopi ... highlight=

Of course there are many versions...just find one you like and stick with it...this becomes even more important for return business.

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




The quality of pork is absolutely essential for great flavor.
I raise orchard Gloucester old spots fed on apples, bananas and barley. The fat is white, creamy and thick.
No other pork can match it to date and i make toulouse every week

5kg meat split into

3kg shoulder (spare rib is excellent)
2kg belly
100g salt
40g white pepper
90g light muscavado sugar
10g saltpetre
300ml white wine
200ml water

never add nutmeg or colouring the quality of the pork will generate the colour
Oh and one last thing.
Never never ever use hog skins
Tradition dictates that you use lambs skins
In Toulouse, toulouse is sold by the metre