www.sausagemaking.org

I have a quick question about Toulouse sausages. I've read through (I think) all the threads on here and a few other recipes and it seems that Toulouse sausage isn't what I thought it was...

I always thought a Toulouse sausage had bacon, thyme, garlic, and red wine in but all the recipes I can find seem to be just pepper and nutmeg.

Can someone point me in the direction of a recipe for the kind of sausage I'm talking about and, if its not toulouse, what is it?

Perhaps you are thinking of a Saucisse de Campagne. They may contain bacon or belly, and are seasoned with salt, pepper, garlic and red wine, and may include thyme among other additional herbs and spices.

Ah ok. That sounds like the one.

Most supermarkets in the UK seem to sell them as Toulouse though. For example.

http://www.waitrose.com/shop/ProductVie ... usage.html

and

http://www.mysupermarket.co.uk/sainsbur ... _400g.html

Do you have a recipe? I'll probably just bluff it I think but it'd be good to peak at some recipes....

Had a look in Jane Grigson's book she has it as course ground, spice is salt pepper and sugar with cure.

A french colleague of mine just emailed me the below which seems to tally with Jane Grigson.

I think I'm just going to make the sausages I want to make and not worry about whether they're authentic or not.

They can be my authentic British Supermarket copy Toulouse sausages.

- 1 kg d'épaule de porc
- 350g de poitrine grasse de porc
- Des boyaux de porc
- 1 pincée de salpêtre (pour la couleur) – in France, you find it at the chemist.
- 18g de sucre en poudre
- 36g de sel fin
- 11g de poivre noir moulu frais

Préparation :
Choisissez la viande dans l'épaule ou le cou.
Hachez la grossièrement, après l'avoir dénudée avec soin, ainsi que le gras de porc.
Assaisonnez avec le sucre en poudre, le sel fin, le poivre.
Ajoutez le salpêtre et mélangez bien cette farce. N'hésitez pas : avec les mains.
Laissez macérer au frais jusqu'au lendemain.
Entonnez alors la préparation dans les boyaux de porc en veillant à ne pas les percer.
Attachez-les en bouts de 10 cm de long.
Pour les déguster, faites rissoler les saucisses dans un peu de graisse de canard.

Ok so I made some Toulouse as I recognise them and I think it worked out pretty well. You can see my attempts here.

http://adventureswiththepig.wordpress.c ... -sausages/

(I have changed account names but its still me!)