Saucisse de Toulouse

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.