Saucisse de Toulouse

Here is my recipe for Toulouse Sausages. These are simple, all-purpose French sausages that can be used in a variety of dishes, but most notably, Cassoulet de Toulouse. Since we are on the verge of Cassoulet season, I thought it fitting to insure that a fresh supply of sausages was on hand. These sausages are lightly flavored with white wine, garlic, nutmeg, coriander, allspice, thyme, and savory. They can be used in any recipe calling for a fresh garlic sausage. They are also great grilled and served with plenty of crusty bread and Moutarde Violette.


Saucisse de Toulouse
Makes about 20 sausages

• 3 pounds of fairly lean pork shoulder, cut into 1 inch pieces and well chilled
  
• 1 pound of pork fatback, cut into 1 inch pieces and well chilled
• 1 teaspoon nutmeg, freshly grated
  
• 1 teaspoon coriander, ground
• 1 teaspoon thyme, dried
• 1/2 teaspoon allspice, ground
• 1/2 teaspoon savory, dried
• 2 garlic cloves, creamed (optional)
  
• 1 cup white wine, I prefer Sauvignon Blanc
• 1 1/2 tablespoons Kosher salt
• 2 teaspoons black pepper, freshly ground
• 12 feet of hog casings, rinsed thoroughly**
  

Using a meat grinder, coarsely grind the pork shoulder and fatback together. Use the die with the large holes, or a die specifically for sausage-making. After meat and fat are ground, add all of the remaining ingredients except for the hog casings. Mix thoroughly in a large bowl with your hands until well combined. Cover seasoned sausage mix with plastic and refrigerate overnight. The next day, cook a small patty of sausage mix to check seasoning. If you feel that the sausage needs more salt or any other seasoning, add it now.

Cut the rinsed sausage casings into 3 foot lengths. This will make it easier to work with. Carefully thread a length of casing onto a sausage filler tube. When the end is reached, tie a knot. Carefully begin to stuff the casings, being careful not to over-stuff. If you over-stuff the casings, they will burst. Also, be careful not to have large air bubbles in the casing. The sausage mix should be packed semi-firmly, and look full. This will take some practice, but this really is the fun part. If the casing bursts, or if you notice a hole, stop at that point. Empty the casing enough to tie it off.


Continue this procedure until all of the sausage mix has been stuffed into casings. Remember to leave yourself enough room at the end of a length of casing to tie a knot. The casings are slippery, so this part can become quite comical! Once all of your casings have been tied off, you are ready to twist the casings to form individual sausages. Be very gentle! This is where trouble can quickly set in. Measure off 6 to 8 inches, gently pinch the sausage, and twist a couple of turns. If your casings are too full, this added pressure will cause them to fail. If this happens, never fear, just stuff any left over casings (you will have left overs).

Once individual sausages are formed, they can be used immediately, or carefully wrapped and frozen for three months.

** This large amount of hog casings will give you more than enough to work with. Luckily, hog casings are inexpensive, and it is better to have too much rather than not enough. It is guaranteed that some will break until you become accustomed with the stuffing procedure. Don't worry, just keep trying. After all, it is an art!