Photograph of the finished Saucisse de Toulouse

France · Xúc xích thô kiểu Toulouse

Saucisse de Toulouse

1 hr 40 min Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 1.4 kg
  • Photograph of Pork belly Pork belly 480 g
  • Photograph of Sausage casings Sausage casings 8 segments
  • Photograph of Red wine Red wine 240 ml
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Nutmeg Nutmeg 8 g
  • Photograph of Salt Salt 48 g
  • Photograph of Black pepper Black pepper 24 g
  • Photograph of White beans White beans 600 g
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g

Method

  1. 1 Cut the pork shoulder and belly into 8 mm cubes with a knife instead of grinding them; large cubes are characteristic of Toulouse sausages.
  2. 2 Mix the meat with salt, pepper, garlic, nutmeg, and red wine, then refrigerate for 12 hours.
  3. 3 Keep the meat and utensils below 8 degrees Celsius while stuffing; if the fat melts, the sausage will become dry and tough after cooking.
  4. 4 Stuff the mixture into the sausage casing, then roll it into a spiral shape and secure it with a bamboo skewer.
  5. 5 Pan-fry for 8 minutes until golden brown, then transfer to a 170-degree oven and bake for 25 minutes.
  6. 6 Simmer white beans with thyme for 40 minutes, then serve with sausages and gravy in a tray.

With an appliance

  • Air fryer 1 hr

    Steps 5-6: Steam in a 180-degree air fryer for 20 minutes, flipping once; remember to poke a small hole at each end of the ring to prevent the casing from cracking.

Start cooking