I did a lovely Toulouse sausage & chips last night.
Toulouse sausage is a particularly coarsely minced pork sausage. I found a few bits on the net that would help you replicate it. Personally, I think that the better ones come from Aldi. However, here’s what was on the net….at least, of the more authentic ones:
For those interested
This recipe comes from The Professional Charcuterie Series by Marcel
Cottenceau, Jean-Francios Deport and Jean-Pierre Odeau (As you can see
somewhat French in content). This book is for a charcuterie course held at a
major establishment (CEPROC : Centre European de Promotion de la
*** start of text (verbatim)
Ingredients for 5 kg (11 lbs) of sausage
3.7 kg (8 lbs) very lean pork
1.3 kg (3 lbs) firm pork fat
90 g (3 oz) fine salt
10 g (1/3 oz) white pepper
5 g (1/6 oz) ground nutmeg
Note: Whether the chef uses a grinder or chopper to prepare the stuffing,
the fat should be ground more finely than the lean to give the sausage a
meaty, lean appearance. In either case it is recommended to partially freeze
the fat so that it does not begin to melt during grinding or chopping.
Grind the fat using a 5 mm (1/4 in) disk then pass the lean though a 10 mm
(3/8 in) disk. Place the ground meat and fat in a mixer. Add the seasonings
dissolved in a little cold water. Mix on low speed to obtain a homogenous
mixture without causing the fat to melt which stiffens the mixture (smear or
First chop the chilled fat with the seasonings (dissolved in water) until
the pieces are about 5 mm (1/4 in). Add the cubes of lean and process until
the grain of the lean pork is about 10 mm (3/8 in). Transfer the ground
mixture to a mixer and blend until the ingredients are evenly distributed.
Do not mix too long or at too fast a speed which could warm the fat in the
mixture. The mixture should look very lean as shown.
Filling the Casings
The mixture is then stuffed into pork casings (30-40 mm (1 1/2 in)). The
opeartion is done slowly and steadily to avoid air pockets. If the mixture
is stuffed into the casings too fast it will be too tightly packed which
could warm the mixture and cause the fat to melt slightly. This warming
action, known in French as “farcissage” and smear in English causes the
sausage to discolor and the fat to melt out during cooking resulting in a
dry product. Air pockets that are visible in the stuffed sausage can be
released by pricking as shown. Smooth the surface to give the sausage an
even shape. The sausage can be left in a long coil and sold by weight or
twisted off into individual links of 10-12 cm (4-5 in).
Individual links of Toulouse sausage are arranged for sale in neat rows on
serving dishes with a simple decoration of parsley sprigs. A long coil of
the sausages can be arranged on a platter or wrapped around a specially
designed stainless steel pyramid made for presenting blood sausages.
Toulouse sausages should be made fresh daily to ensure freshness. They are
popular with customers and are sold quickly. Store in the refrigerator 2-3
degrees C (35-37 degrees F) on a platter and cover with plastic wrap.