Toulouse Sausage
Ingredients:
292 gm pork
98 gm fat
Salt 6 gm
Sugar 4 gm
0.3 gm White pepper
Cure #1 0.663 gm (100 ppm)
Method:
Chop the meat and fat about pea size. I used the Magimix. Add the cure #1 and leave overnight. next day add all the rest of the ingredients and stuff the casings. Then put in then bottom of the fridge for at least two days.
The reason you leave it in the fridge so long is to let the sausage cure. The taste is like a baconed sausage (baconed is that a word?). The end product is quite nice and would go well with brown sauce. As I have only tried it in sheeps casing up to now, I'm going to try it in hog casing just to see how it comes out.
The recipe can be scaled up. I was just experimenting. If you want any advice on amounts of cure contact me through the forum or PM.
