Saucisse de Toulouse
Posted: Wed Oct 19, 2011 2:49 amThis 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!
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!