Saucisse de Toulouse

[Salzburg]

This is the version we sell in the shop where I work. Last week I had a gentleman compliment us on our sausages, and said he had been to several shops in the area, but found ours the best. He added that he was from Toulouse, France.

10 kg pork shoulder, coarsely minced

180 g salt

16 g ground black pepper

6 g garlic powder

250 g white wine

250 g water

Mix well to achieve binding, stuff in 32-35 mm hog casings, and link to desired size.

Enjoy!