Toulouse Sausage

Name: Saucisse de Toulouse
Total time: 12 h
Ingredients: 700 g Schweinenacken (grob gewolft); 300 g Schweinebauch (grob gewolft); 18 g Nitritpökelsalz; 3 g Schwarzer Pfeffer, grob gemahlen; 0.5 g Muskatnuss, gerieben; 2 g Zucker

Spice MixPorkFermentingMedium12-24 hrs70-72 °CN/AN/A

The Saucisse de Toulouse is a traditional French fresh sausage made from coarsely ground pork with a characteristically mild aroma. It is seasoned with salt, pepper, and nutmeg and stuffed into pork casings. This sausage is a fundamental ingredient in classic cassoulet.

Ingredients(for 1 kg)

Pork neck (coarsely ground)700 g

Pork belly (coarsely ground)300 g

Curing salt18 g

Black pepper, coarsely ground3 g

Nutmeg, grated0.5 g

Sugar2 g

Instructions

Preparation

30 minutes

Cut the pork neck and pork belly into approximately 3 cm cubes and place in the freezer for 30 minutes until the meat is slightly frozen. Weigh out all spices and set aside.

Grinding and Seasoning

20 minutes

Grind the chilled meat through the 8mm plate of the meat grinder. Distribute all spices and curing salt evenly over the ground meat and knead vigorously for 5 minutes until the mass becomes slightly sticky and binds together.

Stuffing

20 minutes

Pull the pre-soaked pork casings (caliber 28-32 mm) onto the stuffing attachment and fill the sausage mixture evenly without air pockets. Twist into sausages every 15 cm and tie off the ends.

Maturation

12-24 hours

Allow the filled sausages to mature openly on a rack in the refrigerator at 2-4°C for at least 12 hours. This promotes binding and develops the flavor. After this, the sausages are ready to fry.

Pro Tip

The meat should always be processed well-chilled (below 4°C) to achieve optimal binding. Briefly freezing the meat before grinding significantly facilitates the process.

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